Wood-fired Christmas oven recipes

Stuffed capon

• 1 whole capon (about 3 kg)
• 200 g cooked chestnuts, 100 g dried cranberries
• 150 g breadcrumbs, 1 onion, 2 garlic cloves, 1 apple, diced
• 100 g melted butter, 100 ml chicken stock
• Salt, pepper, thyme, rosemary

Chocolate and orange log

• 4 eggs, 100 g sugar, 80 g flour, 20 g cocoa, 1 pinch of salt
• Ganache: 200 g dark chocolate, 150 ml pouring cream, zest of one orange
• Icing: 100 g chocolate, 50 ml pouring cream

Capon stuffed with chestnuts and cranberries

1. Sauté the onion, garlic and apple in butter. Add the crushed chestnuts, cranberries, breadcrumbs and stock. Season with salt, pepper, thyme and rosemary.
2. Stuff the capon, close with kitchen string and brush the skin with melted butter.
3. Preheat the oven to 250°C, then let it drop to 180°C. Put the capon in on the side away from the embers. Cook for 2 hours 30 minutes to 3 hours, checking the internal temperature (75°C at the centre). Cover with foil if the skin browns too quickly.

Chocolate and orange Yule log

1. Stabilise the oven at 180°C. Whisk the egg yolks with the sugar. Fold in the sifted flour and cocoa. Whisk the egg whites until stiff and fold in gently.
2. Spread on a baking tray lined with baking paper. Bake for 8 to 10 minutes. As soon as it comes out, roll it up in a damp tea towel. Leave to cool.
3. Prepare the ganache: heat the cream with the orange zest, pour over the chopped chocolate and stir.
4. Unroll the sponge, spread with the ganache and roll up again. Coat with the chocolate icing and decorate with orange zest.