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 ChardProducts mentioned:
Swiss Chard &aposLucullus&apos: https://www.sarahraven.com/products/chard-lucullus
Get in touch: info@sarahraven.com
Shop on the Sarah Raven Website: http://bit.ly/3jvbaeu
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Order Sarah’s latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest
