The Farm Table: THE SUNDAY TIMES BESTSELLER

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There’s an obsession for crispy skin, and the dish uses local cider because we’re in apple country, prunes, onions and sage, with this very slow jelly-ish pork and it’s unbelievable. I adore how Julius takes the greatest hits of early Jamie, peak Nigel and every day Gill and turns it into something truly incredible. It was a self-confessed “baptism of fire” for a chef who had previously been “burning hands and cutting fingers”, but it was Noble Rot that instilled a love of produce, seasonality and the way of the land. With a burgeoning social media-fuelled career that he can grow from his kitchen right here in Dorset, he has indeed nurtured an idyllic set-up, one that not only nourishes him but also inspires hundreds of thousands of others to eat and live more sustainably.

Julius Roberts - Penguin Books Australia Julius Roberts - Penguin Books Australia

And then it means that when you’ve got that odd ingredient in your fridge, you don’t know how to use it, so for me it was trying to get the playfulness back, to get people to feel free again in their cooking. They sneak inside and eat all the flowers in the house, strip the paint off the walls, climb my car, eat my shoelaces and generally keep me very busy. I park up in the yard and introduce myself to a party of goats who seem genuinely interested in some banter, before a troop of hens, led by a puffed up cockerel, swing by to see what all the fuss is about. I camped out in the snow with them at night, baby monitor in hand, waiting for them to give birth so that I could lend a hand. For example, his dish ‘spring on a plate', a mixture of broad beans, asparagus and peas with gem lettuce and whipped ricotta, can be turned into an autumnal dish of roasted squash, carrots, and turnip with herbs and ricotta.It’s a well-worn stereotype, but the tale of the ambitious twenty-something tends to be one set to the backdrop of a thrumming city.

Julius Roberts the chef turned farmer championing the Meet Julius Roberts the chef turned farmer championing the

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Roberts, Julius: 9781984862662 The Farm Table: [A Cookbook]: Roberts, Julius: 9781984862662

You might want to add a touch more chilli flakes if the warmth isn’t quite there, and more salt if the broth isn’t rich enough. It's a simple dish with some of the last tomatoes I harvested, along with garlic, chilli and saffron, quite a wet, unctuous and rich risotto.When ready, pour in the Madeira to deglaze the pan – you can do this early, to cool down the pan if your garlic is beginning to colour. Which leads me nicely on to the meal which Julius cooked for the shoot crew, which was hugely appreciated, as I imagine that after a day of being told "no, don't stand like that," "smile! I initially wanted to make a squid risotto but couldn’t find any squid in the local fishmonger so crab was a worthy replacement.