Stuffed capon with goose-fat potatoes and stir-fried sprouts

There’s no beating about the bush, a stuffed bird is the must-have for any traditional Xmas dinner. But, does it always have to be turkey?! This year I’ve decided to turn my attention to another lovely bird: a capon is a large castrated chicken, which stays really moist and is perfect for feeding a small crowd.

I’ve stuffed my bird with a heavenly apple and pork stuffing – I was lucky enough to find smoked sage at a farmer’s market, which really did the trick. You can of course use unsmoked dried sage instead.

As sides, I’ve made some lovely crispy goose-fat potatoes and stir-fried Brussels sprouts, which usually even convince the most dedicated sprout haters.

So, I hope you enjoy this festive main course, and I wish you a Merry Xmas!

December 19, 2013