5kg thick end of rib from our local butcher.  Served with roasted potatoes, parboiled, distressed a bit, then roasted in goose fat (separate veggie version too).  Served with chopped carrots with tarragon butter, creamed sweet potato with chopped French parsley, petit pois, onion gravy (and a veggie version), chopped fresh sprouts and chestnuts.

Starter was a red cabbage winter slaw from Nigel Slater, served with deep-fried parsnip crisps