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Capon cooked in spiced mead wine with roasted carrots, sprouts & croutons
- 1 capon , approx 3kg
- 1 x 700ml bottle mead
- 250ml chicken stock
- 10 black peppercorns
- 2 star anise
- cinnamon stick
- 5 juniper berries
- 4 sprigs thyme
- 4 sprigs marjoram
- 3 garlic cloves , sliced
- rapeseed or sunflower oil
- sea salt flakes
- 100g unsalted butter
- 500g bunch thin carrot , or use large carrots split into quarters lengthways, scrubbed or peeled
- 4 tbsp clear honey
- 2 tbsp caraway seeds
- 250g small Brussels sprouts , trimmed and halved through the root
- loaf sourdough bread , cut into squares
Directions:View on BBC Good Food
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