The Farm Table: THE SUNDAY TIMES BESTSELLER

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This week, as part of a new season for the New Year on how to live, be and do better, Gilly is with plant-based chef and author, Gemma Ogston to talk about how to get well enough to be your best self. With a book now under his belt, a more frequent figure on our TV screens, and a thriving farm, Julius’ affable delight in the life he champions and his lively optimism in a society that can considerately reverse the damage of it’s habits, make him more than a welcome presence in the world of agriculture and food. Full of comforting soups, fresh salads and slow-cooked feasts, Julius offers an invitation to approach your days a little slower, in tune with life’s natural rhythm.

I woke up the other morning to my Dad in a dressing gown running with a mop through the fields, chasing a billy goat away from my girls [the does].It was a self-confessed “baptism of fire” for a chef who had previously been “burning hands and cutting fingers”, but it was Noble Rot that instilled a love of produce, seasonality and the way of the land.

Then pour the tarragon cream all over the chicken and place back in the oven for 30–40 minutes until it’s ready.

When you live alongside them from birth to death, you truly see how multifaceted and individual they are. 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.

But in amongst that, when you get a clear winter morning and the grass is frosted and twinkling and the trees are bare and skeletal and the animals are so happy to see you because you’re keeping them fed and warm - it's just so beautiful. Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.Pat dry with a tea towel, then with a craft knife, or a similarly sharp paring knife or razor, score the pork skin from edge to edge in line 1cm apart. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. 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. Please note that your continued use of the Acast service will be deemed an acceptance of this update. He stars in Taste of the Country on Channel 5 in the UK where he shares recipes and anecdotes about farming life.