3 Course Meal by Farmer & Chef

Curator Huw Richards and chef Sam Cooper Black have lent us a hand in planning the perfect 3 course meal to wow your dinner party guests this year!

*This meal is designed to be accompanied by this months Mind, Body & Soil box which includes all the ingredients to make mouthwatering rosemary and black garlic roast potatoes (which will also be great for the family at Christmas)

This menu is designed for 4.

Starter – Charred Leeks and Miso Butter


  • 4 Large leeks
  • 1tsp Sweet white miso
  • 100g Butter
  • 30ml Dry white wine/medium sherry
  • A pinch of smoked salt and cracked black pepper

Step 1: Clean the leeks and remove the tops and roots. Lightly prick the outside with a fork whilst you get a frying/grill pan really hot. Lay the leeks in it and turn them every 40-50 seconds, allowing the outside to char. 

Step 2: When they’re completely charred, remove them from the pan. Add the butter to the pan and mix in the miso and mix them together, turning the heat down to a medium. Carefully remove the black outside layer of the leeks and cut them into 8-9cm pieces. 

Add the white wine or sherry to the pan and let it reduce to make the sauce. Lay 2 pieces of leek on each plate and pour the sauce over them.

Main – Roast Goose with Lemon and Honey & Extras

Remember to start your potatoes at the same time!


  • 4kg Goose (will feed 4 plus extras for lunch the next day)
  • 3 Lemons
  • 3tbs Honey
  • 2 Sprigs of thyme
  • 1 Sprig of rosemary
  • Sage
  • Generous seasoning
  • Cooking oil (rapeseed)
  • 2 Onion
  • 12 Cloves of garlic
  • 12 Carrots
  • 8 Sticks of celery
  • 12 Sprouts, trimmed and halved
  • Chicken stock
  • 100ml White wine
  • Half a cabbage, shredded


  • 2 Onion
  • 7 Cloves of garlic
  • 10 Carrots
  • 6 Sticks of celery
  • 12 Sprouts, trimmed and halved
  • 50ml Red wine
  • 1tbs Yeast extract
  • Rosemary, fresh
  • Half a cabbage, shredded

Step 1: If your goose is trussed (strung up), loosen the string to give the hot air in the oven space to move around it and crisp up. Remove the neck, tail, giblets and any excess fat from inside. Set aside in a large stock pan. Prick the skin of the goose all over to allow the fat to render from beneath the skin, this will allow it to crisp up better. Season the bird inside and out with salt and pepper and leave to rest for an hour at room temperature.

Step 2: Stuff the goose with the herbs and cut 2 lemons in half, placed inside also. Preheat the oven at 240C. Whilst the oven is heating, brown the skin of the goose in a frying pan with a drizzle of cooking oil. Hold it by the legs and turn it until the outside is golden. 

Step 3: Prep the carrots, celery, garlic (reserving a few for the gravy) and remaining lemon (halved) and add them to a large roasting tray. When the oven is hot, place the goose in another roasting tray and put it in the oven. After 10 minutes, reduce the heat to 190C and continue to roast for 1 hour 40 minutes (100 minutes), basting every 25 minutes. 

Step 4: Whilst the goose roasts, fry the spare bits in the stock pot until browned off and add diced carrot, celery, onion and garlic. Add the remaining white wine to deglaze the pan of any sticky bits and top up with chicken stock. Simmer throughout the duration of the roasting, making sure not to let it thicken too much. 

When the goose comes out of the oven, drizzle with honey and leave it to rest, covered with foil, for 30 minutes. This will allow the bird to relax again. Whilst the goose rests, pop the vegetable tray in the oven with it for 15 minutes. Trim and halve the sprouts, then add them to the vegetable tray when there’s 10 minutes left. 

Place the shredded cabbage in a sieve and hook it on top of the stock pot to steam for 10 minutes. Season and serve with everything else.

Finally, remove the solid bits from the gravy and pour over the dinner.

Vegan Main – Spiced Seitan & Extras


  • 270g Gluten flour
  • 2tsp Smoked paprika
  • 3tbs Yeast flakes
  • 1tsp Onion powder
  • 2tsb Ground cumin
  • 3tbs Worcestershire sauce
  • 0.5tsp Celery seeds
  • 200g Borlotti beans
  • 200ml Tomato sauce
  • 0.5 White onion, diced
  • 1tbs Stock powder
  • 30ml Olive oil
  • 3tbs Soy sauce
  • 1tbs Cider vinegar
  • 60ml Boiling water
  • 1 Sprig fresh rosemary 
  • 3tbs Vegan suet
  • 1tsp Maple syrup
  • 1 Orange zest


  • 2 Onion
  • 7 Cloves of garlic
  • 10 Carrots
  • 6 Sticks of celery
  • 12 Sprouts, trimmed and halved
  • 50ml Red wine
  • 1tbs Yeast extract
  • Rosemary, fresh
  • Half a cabbage, shredded

Remember to start your potatoes too and make sure they’re nice and crispy.

Step 1: Put all the wet ingredients for the seitan into a blender (including the beans) and blend until broken up but not totally smooth. Mix all the dry ingredients together in a large bowl. Combine both and knead them together for 10 minutes until the dough is firm and tight. 

Step 2: Preheat the oven at 180C. Split the dough into 4 pieces and roll them into a rough sausage shape. Place half on a large sheet of parchment paper and wrap it titly, then wrap that in two layers of foil, making sure the whole thing is super tite. Repeat for the other half too. 

Place both in a baking tray and slide them into the oven for 1 hour 20 minutes, rolling them over a couple of times throughout the process. 

Step 3: When finished, glaze the seitan with the mixed maple syrup and orange zest, then let it rest for 20-30 minutes after cooking.

Prep the remaining vegetables (minus the sprouts) and place them in another baking tray. Season and drizzle with oil, then place on the shelf below the seitan. Roast for 25-30 minutes, covered in foil for the first 20. When removing the foil, add the trimmed, halved sprouts to give them a quick 10 minutes to crisp up.

Step 4: Place the rosemary, pulled off the wooden stick, in a small saucepan and heat on the hob for 1 minute. Then add the red wine and let it reduce by half. Add the yeast extract and a splash of water. Simmer for as long as it takes for the seitan to finish cooking, but don’t let it over thicken. If it does, add more water. 

Place the shredded cabbage in a sieve and hook it on top of the gravy pan to steam for 10 minutes. Season and serve with everything else.

Dessert – Sticky Pudding


  • 200g Pitted dates
  • 2tsp Ground psyllium husks
  • 140g Soft brown sugar
  • 160g Vegan butter
  • 150ml Oat milk
  • 1tsp Cider vinegar
  • 50ml Vegetable oil 
  • 1tsp Vanilla paste
  • 175g Plain flour
  • 1 Orange zest
  • 1tbs Mixed peel
  • 0.5tsp Fine sea salt
  • 1.5tsp Baking powder
  • 1tsp Bicarbonate of soda
  • 0.5tsp Ground mixed spice
  • 1tsp Ground cinnamon 
  • 0.5tsp Ground ginger
  • 160ml Soy cream 
  • 1tsp Vanilla extract
  • 180g Soft brown sugar
  • 75g Vegan butter
  • Ice cream

Step 1: Preheat the oven to 180C and grease a deep loaf tin (20x20cm minimum).

Step 2: Pop the dates in the oven to warm up and soften for 4 minutes as the oven heats up. In a small bowl, mix the psyllium husks and 2tbs of water. Leave to thicken.

Step 3: Measure out the milk and vinegar together and set aside whilst you cream the butter and sugar. When it’s nice and light, continue to mix as you add the milk/vinegar mixture, oil and vanilla paste. Beat together (it may split but that’s fine).

Step 4: Add the dates into the psyllium slurry and blend smooth with a stick blender. Add it to the mixing bowl and stir in. Then add all the remaining ingredients EXCEPT for the cream, vanilla extract, sugar, butter and ice cream listed at the end of the ingredients list. Mix lightly, then pour into the loaf tin and bake for 25 minutes.

Step 5: To make the sauce, add the butter and sugar to a saucepan over a medium high heat. Let the butter melt and dissolve the sugar. Add the cream and vanilla extract, then cook on a medium low heat for 5 minutes, stirring occasionally as it darkens.

Step 6: Once the pudding is cooked, let it cool for 20 minutes, then prick the top all over with a thin stick, probe or fork. This will allow the sauce to sink into the sponge. To serve, drizzle with sauce and a scoop of ice cream.

We are positive that your guests will absolutely love these dishes! Send us pictures of your results, we’d love t see them!

There is still time to get your hands on Huw & Sam’s exclusive Mind, Body & Soil box. Bursting with delicious treats for you and your kitchen this one is an absolute beauty.

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