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’ farmingHow 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 'Lucullus': https://www.sarahraven.com/products/chard-lucullusSee our events: https://www.sarahraven.com/courses-eventsGet in touch: [email protected] on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah’s latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest