Stuffed capon with goose-fat potatoes and stir-fried sprouts ⋆Anne's Kitchen

Ingredients

• 3kg capon
• 1 onion
• ½ lemon
• 4 garlic cloves
• 30g melted butter, for brushing
• salt and pepper
• 1 tbsp butter, for frying
• 1 onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 200g pork mince
• 2 tsp dried sage (if you can get smoked sage, do!)
• 50g breadcrumbs
• 1 apple, grated
• 1 egg
• 1 tbsp flour, for the gravy
• 2kg floury potatoes
• 150g goose fat
• 4 sprigs rosemary
• 5 garlic cloves
• salt
• 750g brussels sprouts
• 1 tbsp olive oil
• 5 slices pancetta
• 1 tsp fennel seeds
• 1 garlic clove
• 2 tbsp Worcester sauce