The first book from TV chef and farmer, Julius Roberts. Offering simple, rustic seasonal recipes and stories from his Dorset small-holding, Julius shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.

There's so much about Julius' food philosophy that we resonate with, and we know you will too.

Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.

Recipes include:

• Spring: baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley
• Summer: courgette pasta, a ratatouille galette, and a steamed apricot sponge
• Autumn: arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce
• Winter: an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew.

'A heart-warming and uplifting book. The recipes are utterly gorgeous.' Nigel Slater.