Found some goose breast crowns in LIDL, weighing about a kilo each, for £8. The instructions were to roast at 200 (Gas Mark 6) for an hour, and that worked really well. I was using a single small oven this year, and that let me roast the potatoes underneath and the celery stuffing on the bottom.
Two of them gave off about a pint of good quality fat, and we carved off two whole breasts from each one, one breast per person. That was a large portion of solid meat, and there was a spare breast for slices if seconds were required.
The German meat stall at the Sheffield Christmas Market sold sealed longlife bags of shredded red cabbage cooked in apple juice, I microwaved one of them as a veg.
Dad did his oriental braised sprouts, and carrots with soy sauce and star anise. There were some steamed new potatoes, as well as the roasties.
Plain gravy made in the goose roasting tin, with some Chardonnay left over from Christmas Eve supper.
EDIT: Whoops, forgot, apple butter sauce with cloves as well
Bottle of Quinze President with main course.
A Waitrose "richly fruited" christmas pudding, with cream or white sauce, and a tiny bottle of Royal Tokay wine.