The aim was self-sufficiency and this new direction came in the form of four hairy rare-breed Mangalitsa piglets: Snap, Crackle, Pop and Alby. Julius Roberts is a first-generation farmer and restaurant-trained chef with a story that started in the kitchen of award-winning London restaurant Noble Rot. There’s some cloves in there and some warming spices and the caramel that’s in the pears starts infusing into the cake batter and so you get this crispy, juicy, lovely edge which goes well with creme fraiche. It was first book, Brick Lane which first opened the door on what was happening in the kitchen of our East End curry houses, and propelled her into pole position as authority on British Bangladeshi culture.

We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. Put the tray back in the oven at 160C Fan for 2 1/2 hours, by which time the pork should be supremely tender, the skin crisp and the apple and onion molten and tender.

It captures the essence of seasonal cooking with so many effortlessly delicious, comforting, and homey recipes.

The aim here is to carefully score the skin down to the fat below, but do not go through to the meat, otherwise liquid will escape from the meat when cooking and ruin the crispness of the crackling. Yet, in a world where seasonality to so many of us is simply the difference between wearing a sunhat and carrying an umbrella, building a life in-tune to Nature’s rhythm is a beautiful thing: “there’s so much preaching in the world at the moment, strong opinions loudly and aggressively put, but I just show the little moments. Our Wild Farming Life is their story of following a dream, moving from South East England to the Scottish Highlands to regenerate an 150 acre farm. He spent time at Noble Rot, the celebrated wine bar and restaurant in Bloomsbury’s Lambs Conduit Street, learning to season, taste, tidy and keep up with the flow of the kitchen. After 20–30 minutes, turn the oven down to 140°C fan, take out the chicken and pour a generous glass of white wine into the tray.The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. With the help of Clerkenwell Boy’s contact list and influence, it’s become the best anthology of its kind that sets a new standard in charity fund raising. She was desperate for it to stand up, udders full of milk, looking around for her older daughter and surrounded by a circle of the other goats. Rather than distancing himself from the animals in his care, knowing these bonds will one day be severed, instead this knowledge draws him closer to them. It is through Julius’ appreciation for quality, fresh ingredients on the farm that’s allowed him to create his debut cookbook: The Farm Table.

Last but not least, I want to give credits to the photographer as the images are absolutely stunning and beautiful to look at. It was 8 months well-spent shucking oysters and cutting his culinary teeth in the 45 degree basement.Starring in A Taste of the Country on Channel 5 in the UK and now with his first book The Farm Table, Julius shares recipes and stories inspired by his life on the farm. Julius is on a mission to live a self-sufficient life down on his family smallholding in Dorset, whilst also cultivating the finest ingredients, and cooking and eating the very best food. Julius Roberts is a first-generation farmer and restaurant-trained chef on a mission to live a self-sufficient life on a tiny farm in Dorset.