Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. These dishes are familiar (Roberts readily admits that these are the things he and his family have cooked forever), but they chime right now for their simplicity and seasonality; it’s the kind of food that you want to cook right away. Lift up the pork and evenly spread the apples, onions and thyme sprigs in the tray, season well and stir through the juices, then pour in the cider and place the pork back on top. He has amassed hundreds of thousands of followers on TikTok and Instagram, where he shares vignettes from the farm and enticing recipes made with the fruits of his labour. The near future, for Roberts, consists of trying to keep the Billy goats out of the girls’ pen and looking forward to the first pumpkins of the season.

Utterly heart-warming and comforting, the recipes in the book are organised by season, cooking and eating your way to the good life with simple, fuss-free dishes. Here are the tools to achieve beautifully crisp crackling and the juiciest meat – you need to start the recipe the night before, but it is the drying overnight in the fridge that achieves that heavenly salty crunch. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). It captures the essence of seasonal cooking with so many effortlessly delicious, comforting, and homey recipes.From growing your own and eating what’s readily available to making the most of leftovers and consuming less meat, “we do have a lot of power. The first thing that I would recommend trying with courgettes is to chop them up, not too small or thin, because they’re quite nice when you keep that bit of texture in the pan with tonnes of olive oil, garlic, chilli, lemon zest and just gently cook them.

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We wanted it to be super seasonal, hyper seasonal in the way that it felt and the way it was written. His latest book Veg-Table is all over the Best of the Year lists for his original scientific take on vegetables which has opened up a whole new way of eating.

The Farm Table is a love letter to the sheer variety of British produce and the beauty of seasonal cooking. I’ve got that in the book on a bed of whipped ricotta, which is where you whip ricotta until it goes super soft and velvety with lemon and then you have some bruschetta-like, little crisp toasts to dip and dunk in this lovely mixture.

They’re very different worlds, but I think my appreciation for quality ingredients and the seasons started in the restaurant and that fuelled my journey into farming. After toying around for a year post-graduation with a career as an artist, some words of wisdom from his mum encouraged Julius to pursue a career as a chef: ‘I’d been brought up in a house that loved food. Publishes in the UK this September 28th, America in February and in Holland, Germany, Australia and France too!His mind wandered to those formative experiences, “hands in the mud, hiding in the woods, foraging with Granny,” and, after a gruelling period, “all of that instinctual stuff just kicked in quite hard. Upping sticks and moving herds of animals to a farmhouse near the coast in Devon, and it’s this remarkable journey, documented to nearly half a million Instagram followers, that has led to him creating The Farm Table, published by Ebury Press, a cookbook of simple and delightful dishes: Epic Tarragon Roast Chicken, Beetroot Soup, Lamb with Anchovy and Rosemary. The farm had been untouched for a year, “the fields alive with grass and wildflowers and butterflies, the hedges toppled, small woodlands in themselves,” and the first 12 months were spent gradually settling in.