The Farm Table: THE SUNDAY TIMES BESTSELLER

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To give you a taste of what you’ll find within its pages, we’ve rounded up 10 of those recipes below. After a few months at his parents’ Suffolk home, time spent adjusting to regular waking hours and catering to make ends meet, a seed was planted. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world.

Put the tray back in the oven at 160C Fan for 2 1/2 hours, by which time the pork should be supremely tender, the skin crisp and the apple and onion molten and tender. And Iots if the recipes can be easily adapted and used as inspiration to suit your tastes and the seasons.Inspired by the seasonal ethos and stunning produce of the suppliers who delivered to the restaurant each morning, he left the city on a mission to reconnect with nature and live a self-sufficient life in the countryside. They’re so important in my life, they dictate everything I do, from what I wear and work on that day, to what I’ll eat that week.

From growing your own and eating what’s readily available to making the most of leftovers and consuming less meat, “we do have a lot of power. Yet, in a world where seasonality to so many of us is simply the difference between wearing a sunhat and carrying an umbrella, building a life in-tune to Nature’s rhythm is a beautiful thing: “there’s so much preaching in the world at the moment, strong opinions loudly and aggressively put, but I just show the little moments. We make a lot of hay which is a big job, but generally summer is a pretty peaceful season on our smallholding. It captures the essence of seasonal cooking with so many effortlessly delicious, comforting, and homey recipes.For main, there’s a great dish in there of pork belly, where it’s chucked in the oven and it goes lovely and crispy. Season generously with salt and cook the onions until they are sweet and tender, about 10–15 minutes. With breathtaking photography throughout, this is a cookbook that embodies the essence of home cooking at its finest. Her simple guide to wellness in her second book, The Healing Cookbook is about long term health, and has catapulted her to fame on Saturday Kitchen and This Morning with its immunity boosting shots and medicinal mushrooms to help us supercharge our every day lives.

Julius loves this dish with a generous spoon of mustard mash and some lemony purple sprouting broccoli, but you can enjoy with any of your favourite sides. Roberts now has ‘about 80 sheep’, a flock of goats, a sizable vegetable patch – and legions of online fans, including 450,000 Instagram followers and another 365,000 on TikTok. It has transformed his relationship with eating meat and Roberts says he now eats ‘significantly less. Julius Roberts is a first-generation farmer and restaurant trained chef, who lives and runs his own family smallholding in Dorset. We wanted it to be super seasonal, hyper seasonal in the way that it felt and the way it was written.His debut cook book The Farm Table is a beautifully written story of a young man following his dream from cheffing to farming, with goats who think they’re dogs, pigs begging for a tummy tickle and an idyllic walk through the seasons.

Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. His lightbulb moment came while cheffing in London, when he wondered, “Why are we so disconnected from where our food comes from and the animals in our care? You can often catch him cooking in his greenhouse among the beehives sharing honest tales of farming life and his gentle, thoughtful dishes. Above: Roberts has enlisted his brother to help on the farm, particularly with the veg growing operation. Make sure the skin is properly dry, then place on a large plate or tray in the fridge overnight, with room for the pork to breathe.

It is surprisingly tricky scoring the skin well without piercing through to the meat, so take your time. When the winter weather sets in, with boots caked in mud, fingers stiff with cold and cheeks flushed from icy winds, this is the kind of food you want to come home to. A robust bowl of steaming broth with smoky bacon, curly leaves of deep green cabbage and yielding potatoes on the brink of collapse.