Stuffed Roast Capon

This Christmas, why not try capon as an alternative to turkey? It has a milder flavour, is more digestible and juicy than turkey and won’t leave you with a fridge full of left-overs for 10 days. In Rome, where this recipe comes from, capon is often served on New Year’s Eve. Ask the butcher to bone the bird for you. Excellent either hot or cold, this dish is traditionally served with peas, tomatoes, fried courgettes, sautéed mushrooms and stewed artichokes. You can cook pheasant, guinea fowl