Julius roberts recipes

This pasta recipe from Julius Roberts is filled with vibrant seasonal courgettes. Use shop-bought pasta for ease or make your own cavatelli from scratch for an extra special dish.

Words by Olivia Williamson Photography by Ariana Ruth Recipe by Julius Roberts

This seasonal dish celebrates the return of spring! After the long cruel nights of winter, what a joy it is to see asparagus on the farm shop shelves once again, with sparkling radishes and golden new potatoes. In the fields, young lambs call their mothers for milk and the hedges on the way home are carpeted in a rippling sea of wild garlic. As the saying goes… what grows together, goes together! So here we have a warm seasonal salad of boiled potatoes, peas and asparagus with handfuls of…

It's in the sauce.

A great roast chicken is the heart of home cooking and one of life’s great pleasures. There are three keys to a good roast chicken – juicy meat, brown salty skin and most importantly a ton of sauce like this one with handfuls of tarragon, lashings of cream and a proper dollop of mustard.

This verdant and beautifully-presented recipe from Julius Roberts is a celebration of spring's hero produce: broad beans, peas, asparagus, gem lettuce and fresh herbs, brought together with zingy lemon and creamy ricotta.

The secret to this utterly delicious chicken and tarragon pie from Julius Roberts lies in the quality of the ingredients and the homemade chicken stock used to flavour the pie's filling. Though it may take a little time and care to make, this recipe makes enough for two pies so you can store one in the freezer for a rainy day.

“Food doesn’t have to be fancy to be good," says Julius Roberts, author of the 'Farm Table' cookbook

In the elevator this morning, I ran into my neighbor, a mom of two young kids, who immediately said “I’m so glad the city canceled school, it’s miserable out there!” I nodded...

As seen on Saturday Kitchen, Julius Roberts' roast rack of lamb with anchovy and rosemary sauce is served on a bed of beans braised with Swiss chard.

Julius Roberts (@juliusroberts) • Instagram photos and videos

Embrace the pace of a slower life with a sampling of chef Julius Roberts' spring menu from The Farm Table.

Julius Roberts on Instagram: "Courgette fritters with mint, lemon and tzatziki for dunking. SO GOOD! Crispy, light and delicious. The kind of thing you want to huddle around the pan and eat them straight from the hot oil. Very simple recipe that I just winged by eye so I’m sure you could do the same. Works with peas, broad beans, French beans, all sorts! Simple delicious veggie recipe with just a few ingredients and takes no time at all."

For a rich and comforting dish, try Lamb Shoulder Cooked in Milk with Herbs & Lemon. This slow-cooked lamb is gently braised in milk with garlic, bay, and rosemary, creating an incredibly tender texture and a beautifully rich sauce. The addition of lemon provides a bright contrast to the dish’s deep flavours. Serve with nutmeg-spiced mashed potatoes and wilted greens for a satisfying feast, perfect for Easter or any special occasion.

This gently-spiced ginger cake from Julius Roberts is served with delicate poached quince and lashings of crème fraîche for a celebration of autumn in dessert form.

From Julius Roberts' new book The Farm Table, this cake is juicy, moist and wonderfully light, but most importantly, not too sweet.

A cheesy, flaky and buttery tart that tastes great with a zingy salad

As the seasons turn from winter to spring, make sure you have this recipe from Julius Roberts bookmarked and ready to go. Brimming with seasonal vegetables, lamb and wild garlic, it comes together in a single pot on the stove to produce a hearty stew with real depth of flavour.

From what to buy to the recipes to cook