Main Recipe:
Roast capon — British

Pre-heat oven to 150º C, (300º F, gas mark 3).

Remove the little pads of fat just inside the cavity and put to one side. Stuff. Place on a rack, in a roasting tin, tie feet together and cover with the fat removed earlier. Sprinkle the legs of the bird with salt. Lay bacon rashers over the breast and cover the bird with foil.

Roast for 2 hours.

Remove from oven, surround with potatoes and drizzle them with oil. Return to the oven and roast for a further hour.

Remove from the oven, take the bacon and foil off (keep the bacon to serve with the meat). Return to the oven and roast for a final 30 minutes.

Traditional stuffing is Parsley and Thyme (not suitable for gluten-free or low-carb diets). Alternatively, use Bordelaise stuffing. For the gluten-intolerant, use a stuffing based on rice instead of breadcrumbs, or serve extra vegetables.

Traditional accompaniments are bacon rolls, chipolatas, gravy and Bread Sauce (the latter is not suitable for gluten-free diets).