Watch the professional at work in this cooking demonstration and tasting session as chef and farmer Julius Roberts shares simple, seasonal recipes and tales from his Dorset smallholding. After a year at London’s Noble Rot, he longed for a simpler life and to grow his own food. Four piglets were soon joined by chickens, goats, sheep and an extensive vegetable patch. Three years later, his debut cookbook The Farm Table contains 100 recipes using affordable, seasonal ingredients. Each chapter has a mix of smaller plates, veggie dishes, fish and meat, with a few easy puddings to finish.
