River Cottage

Heat the goose fat in a large frying pan, add the onions and cook until soft and translucent then add the celeriac and cook for 10-15 minutes whilst stirring occasionally.

In a large mixing bowl squeeze in the lemon juice and add the pears, toss the pears in the lemon juice to prevent discolouration. Add all the remaining ingredients along with the cooked celeriac and give everything a good stir to incorporate.

You can stuff this mixture under the neck skin of a chicken, turkey or goose, and also put a little of it inside the cavity of the bird (but don't pack it full, because then the stuffing may not cook through properly).

If you have any left over, you can bake it separately in a shallow dish, or roll it into balls for baking. Cook at 190C/375F/gas mark 5 for 35-45 minutes, depending on thickness, or until cooked through.