The Globe and Mail

For smaller Christmas gatherings, capons – neutered roosters – becomes the natural choice. Larger, juicier and with more breast meat than chickens, they are also very forgiving when left unattended while roasting. I typically serve a simple soup first, three side dishes and an easy dessert such as caramelized apples with ice cream to leave room for all the Christmas cake, cookies, fruit and chocolate.

• Chicken Soup with Chive Dumplings, Carrots, Parsnips, Turnips, Spinach
• Roast Capon
• Cornbread Oyster Stuffing
• Fennel, Jerusalem Artichokes and Potato Sauté
• Shredded Brussels Sprouts with Macadamia Nuts and Prosciutto