Features
by Rachel Deeley
published on 28 September 2023
A professional chef turned first-generation farmer, Julius Roberts knows what it takes to grow hearty fresh ingredients and turn them into delicious recipes. His debut cookbook The Farm Table, which follows on from his TV show A Taste of the Country: Dorset, shares that wisdom.
From the book
The Farm Table
Julius Roberts
The Farm Table
100 recipes that capture the essence of British rural life and home cooking.
Thoughtful dishes to celebrate the seasons and focus on hero ingredients.
From hearty winter stews and roasts, to fresh summer salads and desserts.
Buy Book
The Farm Table is a love letter to the sheer variety of British produce and the beauty of seasonal cooking. Complete with gorgeous photography and in-depth writing –about everything from the fundamentals of seasoning a dish to what it’s really like to spend winter on a farm – this book features 100 gorgeous recipes spanning all four seasons. To give you a taste of what you’ll find within its pages, we’ve rounded up 10 of those recipes below.
Winter
Braised Short Ribs
by Julius Roberts
from The Farm Table
As well as making for a gorgeously decadent supper served on a bed of parmesan polenta, these tender braised short beef ribs store well in the freezer and can be shredded down to make a ragu.
Egg Curry
by Julius Roberts
from The Farm Table
Taking inspiration from the flavours of India and Sri Lanka, this curry packs plenty of heat with a savoury coconut sambal.
Chocolate Mousse
by Julius Roberts
from The Farm Table
Served with spiced almagnac prunes and a dollop of crème fraîche, this simple two-ingredient mousse recipe is the perfect festive, wintery update to a classic dessert.
Spring
Asparagus and Ricotta Tart
by Julius Roberts
from The Farm Table
This zesty tart packed with fresh herbs and a ricotta and goat’s cheese mix couldn’t be simpler to make – perfect for a light and easy lunch or dinner party appetiser.
Lamb Stew with Pearl Barley and Wild Garlic
by Julius Roberts
from The Farm Table
What says “spring” better than lamb? This perfectly seasoned stew with caramelised chunks of tender lamb neck fillet is rich yet bright, making it perfect for those slightly colder days.
Rhubarb and Custard Tartlets
by Julius Roberts
from The Farm Table
Rhubarb and custard is always a winning combination. These mini puff pastry tarts celebrate the complementary tartness of rhubarb and mellowness of vanilla custard, all tied together with an apricot jam glaze and light dusting of demerara sugar.
Summer
Courgette Flowers Filled with a Herby Ricotta and Baked in Tomato Sauce
by Julius Roberts
from The Farm Table
Forget deep-fried courgette flowers – these stuffed courgette flowers cooked in a rich tomato sauce make for a delicious, delicate alternative to ravioli.
Scallops Grilled in their Shells
by Julius Roberts
from The Farm Table
Cooked in a warming ‘nduja butter, these scallops are best grilled over an open flame, then served with a hunk of bread and cold drink.
Autumn
Tomato Curry
by Julius Roberts
from The Farm Table
Perfect for early September, when there are plenty of tomatoes ripening on the vine, this curry pairs sweet fresh tomatoes with a light and fragrant coconut-based sauce.
Slow-Roast Crispy Pork Belly
by Julius Roberts
from The Farm Table
With melt-in-the-mouth tender meat and gorgeously crispy crackling, this pork belly makes ideal centrepiece for an autumnal roast dinner.
You might also like
View all
Recipe Collections
Ideas for using up leftover Easter eggs
From cookies, cakes and fondantsto a mousse, these recipes will be a fitting end to the last of your Easter eggs.
Features
Simply Jamie: 5 things we can reveal so far
Learn more about Jamie Oliver’s upcoming cookbook Simply Jamie, including release date, recipes, and the accompanying TV series on Channel 4.
Recipe Collections
Traditional (and not-so-traditional) Easter bakes
From a traditional simnel cake and hot cross buns to Creme Egg cupcakes, this set of recipes covers all of the Easter baking bases.
Subscribe to The Happy Foodie email newsletter
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
Sign me up
