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This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.

This delicious recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.

Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.

Though it may look as though this recipe requires a number of steps, it is incredibly easy and provides a fresh approach to the Sunday roast.

This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.

I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below.

Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.