In a large bowl, prepare the stuffing by combining the bread, currants, apples, thyme, salt, pepper and melted butter.
Wash goose inside and out. Pat dry. Stuff, truss and tie goose. Prick bird all over with fork.
Heat oil in roasting tin on top of hob. Brown goose lightly on all sides, then drain off the dripping. Set goose breast side up in roasting tin. Add a little water, cover, and roast at 190 C / Gas mark 5 for one hour. Discard fat from roasting tin.
In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 minutes per 500g, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with aluminium foil.
Skim off remaining fat in tin, and heat dripping and vegetables on top of hob until mixture is reduced. Stir in white wine, tomato puree and chicken stock. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornflour mixed with water to thicken gravy.