The Farm Table

THE SUNDAY TIMES BESTSELLER '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.

THE SUNDAY TIMES BESTSELLER '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.

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. "A heartwarming and uplifting book. The recipes are utterly gorgeous."--Nigel Slater Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. 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. Recipes include: - Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam - Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas - Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce - Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.

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. "A heartwarming and uplifting book. The recipes are utterly gorgeous."--Nigel Slater Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. 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. Recipes include: - Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam - Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas - Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce - Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.