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10 recipes you’ll love from The Farm Table by Julius Roberts

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

Julius Roberts

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 the farm table

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 from the farm table

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 from the farm table

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 from the farm table

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 from the farm table

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 from The Happy Foodie

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 from the farm table

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 from the farm table

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.

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