Goose Leg with Soft Fruit and Cabbage

Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.

Place the goose legs in a roasting tin, skin side up. Brush with the melted butter and season with salt and ground black pepper. Add a little water, the bay leaves and the marjoram. Braise in the oven for 2-2.5 hours basting every so often. Add more water if necessary.

To make the dumplings, cook 1/3 of the potatoes in salt water for around 30 minutes. Peel and grate the remaining potatoes and wring out with a tea towel. Retain the liquid until the starch has settled, then drain the water and add the starch to the raw potatoes.

Drain and mash the cooked potatoes and add to the raw ones. Add the egg yolk, season with salt and nutmeg and knead into a smooth dough. If the mixture is too moist, stir in a little more starch.

Shape the mixture into dumplings and, once they are all formed, place in a pot of boiling salt water. Reduce the heat and cook for around 25 minutes at just below boiling.

To make the cabbage, heat the oil in a pot and fry the onion. Stir in the cabbage, fry for a few minutes and then quench with the stock.

Add the balsamic vinegar and the cinnamon and braise on a medium heat with a lid half on for around 25 minutes. Stir occasionally and add more water if necessary. Remove the cinnamon stick, add the lingonberries and season with salt and ground black pepper. Keep warm on a medium heat.

To make the apples and the sauce, heat 2 tbsp butter and swirl the apple wedges in it. Dust with icing sugar and caramelise. Add around 150 ml of the meat juices from the goose and the apple juice and simmer for around 5 minutes until soft. Stir in the remaining butter and season with lemon juice, salt and ground black pepper.

Heat the breadcrumbs in hot butter until golden brown. Remove the dumplings from the pot, drain and arrange on a platter. Garnish with the buttered crumbs and the chervil.