1 Capon (8-10 Ib)
12 slices of streaky bacon
4 sbrigs of fresh sage
Handful of fresh parsley - finely chopped
50g of butter
1 clove of garlic - finely chopped
Zest of 1 lemon
2 onions - peeled and quartered
2 pieces of celery - chopped roughly
1 carrot - peeled, chopped roughly
Olive oil
Anglesey sea salt and black pepper

METHOD

Put the sage in a baking tray to dry in a hot oven (150ºc) for approximately 10-15 minutes. Leave to cool. Raise the temperature to 180ºc.

Clean the capon. With your hands, take the skin away from the meat and place your hand between the skin and meat.

Take the sage leaves off the sage sbrigs. With your hands, rub the sage in a bowl, add the parsley, lemon zest, garlic, butter, salt and pepper. With your hands, mix everything to create a paste.

Put the paste in between the skin and meat keeping a little for the skin. Fill the capon with the onions, celery and carrots. Baste the skin with the paste that is left over.

Grease a large tin with olive oil. Cook on its side for 50 minutes, turn and cook for a further 50 minutes. Take the capon out of the oven, cover with bacon and cook for another hour.

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