It is through Julius’ appreciation for quality, fresh ingredients on the farm that’s allowed him to create his debut cookbook: The Farm Table.

The recipes in Julius’ book pull us back to basics, but it’s these simple lessons he imparts that impact the most. When you live alongside them from birth to death, you truly see how multifaceted and individual they are. I’ve got that in the book on a bed of whipped ricotta, which is where you whip ricotta until it goes super soft and velvety with lemon and then you have some bruschetta-like, little crisp toasts to dip and dunk in this lovely mixture.I’d always been really into nature and it was a chance to get back to something that truly inspired me,’ he says. The next day, remove the pork from the fridge and preheat your oven to 240c Fan – as high as it’ll go, essentially. 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. It’s simply the perfect marriage of gorgeous, passionate, cheerful writing about food, ingredients, seasons, memories and emotions and an absolute glut of recipes I want to make again and again. But in amongst that, when you get a clear winter morning and the grass is frosted and twinkling and the trees are bare and skeletal and the animals are so happy to see you because you’re keeping them fed and warm - it's just so beautiful.

Post-pandemic, an increasing number of us are leaving the confines of the city for the country, and it’s hard not to conduct a reappraisal of your life when viewing one of Julius’s virtual postcards from the farm.The passion about seasonality and quality ingredients runs deep throughout the cookbook, where unfussy home cooking is brought to it’s very best. His debut cookbook The Farm Table, which follows on from his TV show A Taste of the Country: Dorset, shares that wisdom. This week, Gilly is with Dina Begum, whose book, Made in Bangladesh celebrates the food and folklore and of the old country which she left when she was four years old. Autumn is a busy time, where we make the most of the growing weather before the cold dark, days of winter begin.

Alone, until he became the proud owner of four pigs, Snap, Crackle, Pop and Alby — a mark of officiality as a farmer.Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts. The Gardenista editors provide a curated selection of product recommendations for your consideration. It may sound Dickensian, but an 18-hour shift with no hint of daylight is an industry reality that is at odds with the vibrant life suggested by a plate of seasonal fare.

Rather than using his platform to deliver dogmatic sermons, Julius instead hopes to show us that small habits are easily changed and have an impact. The frustration of crops that don’t take, the grief observing a goat mourning her stillborn kid, the pressing knowledge that this world, this ecosystem you’ve assembled, relies on you and you alone. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. His mission is to become self-sufficient, whilst cultivating the finest, freshest ingredients and use them within his cooking to make the very best foods.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.