Poultry

Whenever I prepare poultry the pepper mill is always at the ready. For simple roast chicken a light touch is usually sufficient – just season the cavity and rub the skin with freshly ground pepper and a little salt. For a more assertive flavour and moist buttery flesh, try massaging peppercorns and softened butter between the skin and flesh of the bird before roasting. Flat shapes like duck breasts or spatchcocked birds are superb anointed with a thick coating of cracked pepper alla diavola. The combination of crunchy piquant skin and succulent flesh is irresistible.