10 recipes you'll love from The Farm Table by Julius Roberts (2024)

Features

by Rachel Deeley

published on 28 September 2023

10 recipes you'll love from The Farm Table by Julius Roberts (1)

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

10 recipes you'll love from The Farm Table by Julius Roberts (2)

The Farm Table

10 recipes you'll love from The Farm Table by Julius Roberts (3)

100 recipes that capture the essence of British rural life and home cooking.

10 recipes you'll love from The Farm Table by Julius Roberts (4)

Thoughtful dishes to celebrate the seasons and focus on hero ingredients.

10 recipes you'll love from The Farm Table by Julius Roberts (5)

From hearty winter stews and roasts, to fresh summer salads and desserts.

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

10 recipes you'll love from The Farm Table by Julius Roberts (6)

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.

10 recipes you'll love from The Farm Table by Julius Roberts (8)

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.

From the book

The Farm Table

10 recipes you'll love from The Farm Table by Julius Roberts (10)

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.

From the book

The Farm Table

Spring

10 recipes you'll love from The Farm Table by Julius Roberts (12)

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.

From the book

The Farm Table

10 recipes you'll love from The Farm Table by Julius Roberts (14)

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.

From the book

The Farm Table

10 recipes you'll love from The Farm Table by Julius Roberts (16)

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.

From the book

The Farm Table

Summer

10 recipes you'll love from The Farm Table by Julius Roberts (18)

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.

From the book

The Farm Table

10 recipes you'll love from The Farm Table by Julius Roberts (20)

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.

From the book

The Farm Table

Autumn

10 recipes you'll love from The Farm Table by Julius Roberts (22)

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.

From the book

The Farm Table

10 recipes you'll love from The Farm Table by Julius Roberts (24)

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.

From the book

The Farm Table

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10 recipes you'll love from The Farm Table by Julius Roberts (2024)

FAQs

When you were going to try a new recipe what is the first thing you want to do? ›

Explanation: The first thing you want to do when trying a new recipe is to read through the recipe from beginning to end. This will give you an understanding of the steps and ingredients required. It's important to have a clear idea of what the recipe entails before you start.

What was the title of Julius' cookbook? ›

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.

What are 4 things to notice when reading a recipe beforehand? ›

Cooking Basics: How to Read A Recipe
  • Read the Recipe, Start to Finish.
  • Check Ingredients and Equipment.
  • Brush up on Common Cooking Terms.
  • Set your own Time Clock.
  • Master Do-ahead Tasks.
Oct 13, 2017

What's the first step to reading and understanding a new recipe? ›

How to Read & Follow a Recipe
  1. Read the recipe. Take a good look at the recipe. ...
  2. Know the assumptions. ...
  3. Figure out the timing. ...
  4. Plan ahead. ...
  5. Bone up on new techniques. ...
  6. Mise en place is your friend. ...
  7. Lay out your tools, too. ...
  8. Make notes or highlight.

Who betrayed Julius? ›

After Roman leader Julius Caesar defeated Pompey the Great, he was betrayed by two of his closest friends, Brutus and Cassius. Cassius manipulated Brutus into thinking that Caesar was trying to destroy Rome and that the citizens wanted him dead.

Who first stabbed Julius? ›

Publius Servilius Casca Longus, former Caesarian, the one responsible for the first stab, to Caesar's shoulder.

Who did Julius adopt? ›

Julius Caesar and the Egyptian Queen Cleopatra had a son that was a result of their affair. Ptolemy XV died at age 17 with no heirs; he was the last Egyptian King. Without legitimate heirs of his own, Caesar adopted his great-nephew Gaius Octavius, the grandchild of Caesar's sister Julia.

What is the first step in preparing a recipe? ›

Checking to see that you have all of the ingredients on hand would probably be a good place to start… Make sure you buy or have all the ingredients available.

What is the first step before starting to cook from any recipe? ›

Gather all the ingredients before you start to make sure you have everything you need. Nothing is more upsetting than to get halfway through a recipe and realize you are missing a key ingredient. You can even measure them all out before you start cooking.

What is the first step to every recipe? ›

This primer should give you the tools you need to effectively use every recipe you encounter.
  1. Read the recipe. ...
  2. Establish a timeline for preparing the recipe (Read the recipe again) ...
  3. Gather equipment. ...
  4. Gather all of the ingredients. ...
  5. Prepare ingredients (Read the recipe again) ...
  6. Cook! ( ...
  7. Bon Appetit!

What is the first step to follow when converting a recipe? ›

Step 1: Determine the Conversion Factor for the Recipe

First you must determine the conversion factor for the recipe. You do this by dividing the desired yield of the recipe by the current recipe yield.

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