Bringing seasonal delights from farm to plate with Julius Roberts - Episode 197

Please be aware: This episode contains sensitive discussion about animal death and stillbirth, which some may find upsetting.

Seasonality is a powerful quality in any recipe, to which the abundance of delicious culinary ideas in Julius Roberts’ new book ‘The Farm Table’ is perfect testament.

We explore Julius’ journey as a chef, farmer, grower and author on ‘grow, cook, eat, arrange’ this week, in an episode bound to inspire you with a renewed outlook on cooking, and a fresh appreciation for the work that brings a successful plate together.

In this episode, discover:
The most invaluable lessons that Julius learned from his training at the renowned London restaurant, Noble Rot The greatest joys and most challenging emotional struggles of ‘nature first’ farming
• How cooking makes us human, and why seasonality should be a central pillar to the food we grow and cook
• The very best recipes from ‘The Farm Table’, such as Julius’ fan-favourite Tarragon Roast Chicken and a lamb dish that champions the joy of humble Swiss Chard
Products mentioned:
Swiss Chard 'Lucullus': sarahraven.com/products/chard-lucullus
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