Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.
The best roast turkey. Stuffing: fry onion,with diced bacon, celery, dried cherries or dried cranberries, season with salt and pepper and little sage. Add some chicken broth. Using a large bowl, mix together bread diced into pieces with the fried veg. mix. Add an egg or two. Season with salt & pepper. Stuff the turkey just before going into oven.