• 1 capon, about 2.7-kg/ 6-lb
• about 3 litres/ 5¼ pints cold water or chicken stock
• 2 celery stalks, plus a handful of celery leaves if available
• 1 onion
• 6 cloves
• 3 tsp salt
• 85 g/ 3 oz pine nuts
• 200 ml/ 7 fl oz red wine vinegar
• 2 bay leaves
• zest of 1 orange
• zest of 1 lemon about 1 tbsp caster
• ½ tsp salt
• 1 tsp ground pepper
• 115 g/ 4 oz sultanas extra-virgin olive oil, to dress
• sliced ripe plum tomatoes and torn basil leaves, to serve

Poach the bird well ahead, ideally 2 days before you want to serve: put the capon in a large pan and cover it with cold water or chicken stock. Add the celery stalks and leaves if available, with the onion studded with the cloves and the salt. Bring to the boil, skim, lower the heat and simmer for 1½ hours. Leave to cool in the broth.

Put the pine nuts in a dry pan and toast lightly over a low heat, stirring, for 2–3 minutes. Set aside.

Heat the red wine vinegar in a pan to a simmer. Add the bay leaves, orange and lemon zest, caster sugar, salt and pepper, and simmer for 15 minutes. Taste for sweetness: if too sour, add a little more sugar. Add the sultanas and toasted pine nuts and set aside.

Take the bird out of the poaching water, pull off and discard any fat and skin. Remove the flesh from the bones and shred with your fingers. Put in a serving bowl and pour over the warm dressing, mixing thoroughly. Leave to macerate at room temperature for 2–3 hours, then refrigerate overnight.

Next day, remove the bowl from the fridge and allow to come to room temperature. Just before bringing it to the table, dress with extra-virgin olive oil. Serve with sliced ripe plum tomatoes and torn basil leaves.