The Farm Table

THE SUNDAY TIMES BESTSELLER

By: Julius Roberts

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Hardcover | 26 September 2023

At a Glance

Hardcover
320 Pages

Dimensions(cm)
27 x 19.5 x 3

Hardcover

RRP $55.00

$42.75

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The first book from TV chef and farmer, Julius Roberts. Offering simple, rustic seasonal recipes and stories from his Dorset small-holding, The Farm Table will appeal to buyers of Nigel Slater's The Kitchen Dairies (294k TCM), The Naked Chef and Jamie at Home, and Hugh Fearnley Whittingstall's River Cottage Cookbook (170k TCM)

'A heart-warming and uplifting book. The recipes are utterly gorgeous.' NIGEL SLATER

Cook and eat your way to the good life with simple, seasonal recipes.

First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.

Making the most of simple ingredients, The Farm Table is unfussy home cooking at its very best.

A few good things on a plate, assembled with joy and ease.

Recipes include-

- winter- an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew
- spring- baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley
- summer- courgette pasta, a ratatouille galette, and a steamed apricot sponge
- autumn- arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.

Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.

About the Author

Julius Roberts is a first-generation farmer and restaurant trained chef, on a mission to live a self-sufficient life down on his family smallholding in Dorset, whilst also cultivating the finest ingredients, and cooking and eating the very best food.

About the Author

Julius Roberts is a first-generation farmer and restaurant trained chef, on a mission to live a self-sufficient life down on his family smallholding in Dorset, whilst also cultivating the finest ingredients, and cooking and eating the very best food.

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