An alternative Christmas roast: whole roasted capon stuffed with fresh winter truffles.
Preheat the oven to 170°C.
Use a soft brush and a little water to remove any dirt from the truffle. Dry thoroughly and then thinly slice.
Season the inside of the capon and then add the thyme and the garlic cloves. Gently lift the skin from the breast of the capon and carefully insert the slices of truffle. Brush the capon with melted butter and season with salt.
Heat a large pan and add a drizzle of olive oil. Colour the capon on both sides and then transfer to the oven and roast for 1 hour. Check that the capon is cooked by inserting a knife to the wishbone - if the capon is cooked, the juices will run clear.
Once cooked, remove the capon from the oven and rest before serving.
«Serve your truffle roasted capon with truffled mashed potatoes.»