Ingredients
For the koftas
3 chipolata sausages, skins removed
½ goose breast, skin removed, cut into cubes
1 free-range egg
salt and freshly ground black pepper
1 tbsp vegetable oil
For the leek and cranberry sauce
25g/1oz butter
1 tbsp olive oil
1 leek, washed and roughly chopped
1 large handful fresh cranberries
2 tbsp balsamic vinegar
4 tbsp soft brown sugar

Method
1. For the koftas, add the goose meat and chipolata meat to a food processor and blend together.
2. Add the egg and season with salt and freshly ground black pepper. Blend again to form a smooth mix.
3. Divide the kofta mixture in two and mould around two skewers.
4. Heat the oil in a frying pan over a medium heat. Add the skewers to the pan and cook for five minutes on each side, until golden and cooked through.
5. For the leek and cranberry sauce, heat the oil and melt the butter in a saucepan. Add the leeks and cook for five minutes, until soft.
6. Add the cranberries, balsamic vinegar and brown sugar and cook for a further five minutes.
7. To serve, place the koftas on a plate and spoon over the leek and cranberry sauce.