To make the caramelised carrots, preheat the oven to 200C. In a roasting tin, place the carrots along with the spice, honey and olive oil. Coat the carrots well in the spice mixture and then pop in the oven to roast at 200C for 25 minutes.
Whilst the carrots are roasting, prepare the goose breasts. Season the fat side of the breast well whilst you heat up a heavy-based oven-proof pan on the stovetop. Carefully, place the goose breast into the the pan fat side down. Render the fat out for around 10 minutes on a medium to low heat until golden brown. Turn the breast over and add into the pan the butter, rosemary and the garlic. Using a spoon, carefully baste the breasts for around 5 minutes. Place the goose breast in the oven at 180C for 5-10 minutes or until the core temp of the breast is 45C. Leave the breasts to rest for 10 mins on the side whilst you prepare your mashed haricot beans.
To prepare the beans, in a small pan put the beans, garlic, lemon, cumin and olive oil and heat them on a low heat. Once the beans are cooked through, using a hand-blender, blend the beans until a hummus like texture has been reached. These beans need to be served hot so do this whilst the goose is resting.
To serve, carefully slice the goose breast in half and pile up on a plate with the hot beans and caramelised carrots. A unique Christmas supper that will delight any tastebuds.