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Take a Seat Dinner Party: The Meat Menu

  • От Amy Lawrenson
  • Wed Nov 19 2025
  • 3 min read

Our roast chicken main, creamy mash and torched baby gem salad will have people asking, “are you a trained chef?” 

This party season, as part of our Take a Seat dinner party series, we’re providing you with themed menus so you can focus less on the planning and more on the feasting and the fun.   
 
I’m so glad that miso has become a mainstream ingredient in recent years, available at most supermarkets. With miso, you can quickly make ingredients incredibly delicious. Just look at this recipe, where it takes centre stage in a festive roasted chicken.  Some flavours are simply meant to be together. Butter and miso, for instance, create the most umami-rich, caramelised crust on a perfectly roasted chicken. This is the kind of dish that fills your home with a cozy, festive aroma, making it the perfect centrepiece for a dinner with loved ones. 
 
And good news if you love a stress-free holiday: this main course and the accompanying side dishes are foolproof and exceedingly tasty. 

The Main: Roasted chicken with miso butter  

Cooking time: 1 hour 30 minutes 
Serves: 4 
 

Ingredients:  

  • 80 g unsalted butter, cut into cubes 
  • 40 g white miso paste 
  • 1 tbsp maple syrup 
  • 3 star anise 
  • 1 whole chicken (approximately 1.5 kg) 
  • Salt and freshly ground black pepper 
  • 1 tangerine, halved (plus extra for presentation) 
  • Rosemary (for presentation)  
 

Steps:  

  1. In a small saucepan, combine the butter, white miso paste and maple syrup. Add the star anise. Gently heat over low heat, stirring occasionally, until the butter has fully melted and the mixture is smooth. Once melted, remove the star anises and set the butter aside to cool slightly. 
  2. Preheat your oven to 190°C. Pat the chicken dry with paper towels. Brush the chicken with the melted miso butter. Stuff the cavity with the halved tangerine.  
  3. Place the chicken in a roasting pan or oven-safe skillet. Optionally pour any remaining leftover butter into the baking dish. Roast in the preheated oven for approximately 1 hour and 20 minutes or until the juices run clear. 
  4. Take the tray out of the oven and tent the chicken with foil. Let it rest for a minimum of 20 minutes before serving.  
  5. For an extra festive presentation, you can add some halved mandarins and some rosemary sprigs to your roasting tray. They will release a delicious citrus flavor while baking and look great on the table. 

Side Dish: Creamy potato mash with scallions and chives

 
Cooking time: 30 minutes 
Serves: 4 
 
You can’t go wrong with silky, smooth mashed potatoes for Christmas. Although they are a side dish, the addition of sour cream and finely chopped scallions and chives still gives them a serious main character vibe. 
 
Although I'm a big fan of exotic flavors and cuisines, this trio from the dinner party series leans more towards classic French in terms of flavor. Not only is that perfect for festive occasions with large groups (the flavors are quite accessible), but the 'less is more' aspect of these dishes also gives them a decidedly chic touch. 
 

Ingredients:  

  • 1 kg waxy potatoes 
  • A generous pinch of salt 
  • 100 g butter 
  • 500 ml boiling milk (plus extra) 
  • 150 g sour cream 
  • 4 scallions, the greens finely chopped 
  • 10 g chives, finely chopped 
  • A splash of extra virgin olive oil  
  • Black pepper 
 

Steps:  

  1. Peel the potatoes and cut them into even-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender.
  2. Drain the potatoes and let them steam dry for a minute. Mash them thoroughly using a potato masher or ricer. 
  3. Add the butter and stir it through until melted. Gradually add small splashes of boiling milk while mashing, until the desired creamy consistency is reached. Stir in the sour cream and season with salt and black pepper. 
  4. Fold half of the finely chopped scallions and chives into the mash. Transfer to a serving dish and drizzle some extra virgin olive oil on top. Generously sprinkle the remaining scallions and chives on top for a festive presentation. 

Side Dish: Torched baby gem with shallots and citrus dressing 

Cooking time: 30 minutes 
Serves: 4 
 
Yes, I know, the buttery chicken is rich, and the creamy mashed potatoes are slightly decadent (but hey, it’s the festive season after all, right?). To balance out this richness, this side dish offers the perfect amount of freshness. Pickled lemon, available at larger supermarkets or Turkish stores, is the humble star ingredient here, something I always keep in my fridge (and I recommend you do the same). 
 
You can also give this side dish more wow factor by lightly charring the baby gems with a blowtorch. If you don’t have a torch, no worries. But if you're a fan of good kitchen tools, consider getting one. It’s a brilliant way to add more flavor to ingredients, from egg whites to spring onions, nori sheets, and even little baby gem. In fact, it can be quite addictive!  
 

Ingredients:  

  • 2-4 baby gem lettuces, halved 
  • 1 small shallot, finely chopped 
  • 1/2 preserved lemon, skin very finely sliced 
  • 5 tbsp extra virgin olive oil  
  • Generous pinch of fleur de sel 
  • Freshly ground black pepper 
 

Steps:  

  1. Lightly torch the cut sides of the baby gem halves with a kitchen torch until slightly charred. If you don’t have a torch, you can serve them fresh. 
  2. In a small bowl, mix the finely chopped shallot, preserved lemon, and extra virgin olive oil to create the dressing. 
  3. Arrange the baby gem halves on a serving platter. Drizzle the dressing evenly over the lettuce.
Amy Lawrenson

Amy Lawrenson

Amy Lawrenson is a UK beauty editor with over 13 years of experience writing for magazines and websites including ELLE, Grazia, Women's Health and Byrdie. She has a keen interest in all things beauty and wellness, especially skincare because who doesn't want a clear, glowing complexion?