The Farm Table: THE SUNDAY TIMES BESTSELLER

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To judge when it’s cooked, I check the deepest part of the thigh with a temperature probe, looking for 65–70°C. Whether your dull day looks like lugging out a hay bale for the fiftieth time, or walking that same street on your commute to the office, it’s about stopping to notice. This week, Gilly is with Dina Begum, whose book, Made in Bangladesh celebrates the food and folklore and of the old country which she left when she was four years old. Just bought this book for my daughter who had seen a couple of recipes on television – having taken a look through myself, I will be saving some ideas before I gift her the book! Some cabbages can be huge and some can be small, so it’s difficult for me to give you a precise amount.

We make a lot of hay which is a big job, but generally summer is a pretty peaceful season on our smallholding. Rather than distancing himself from the animals in his care, knowing these bonds will one day be severed, instead this knowledge draws him closer to them. You want to gently and slowly cook this down, not looking for any colour or caramelisation, just rendering the fat out of the bacon and infusing it with the garlic and thyme.The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

Elsewhere, as anyone who has pored over the farmer’s videos will know, you may want to adjust the amount of extra virgin olive oil being generously poured into many dishes. After working at the award-winning Noble Rot restaurant in London, he left the bustle of the city food scene to forage and grow his own food in the countryside. It is here that Julius found a respect for quality ingredients and how they can completely transform any dishes when used. Here to show you that you can still indulge in bakes, puddings and sweet treats, this collection of lighter recipes is perfect for anyone with a sweet tooth.

I initially thought that it would be "just a regular cook book" (which is something I would've been fine with, since I love his recipes), but this book is so much more. Sometimes I’ll put sultanas and pine nuts and a few spices to give it a Middle Eastern influence, or you can add in vinegar and make it a bit more sour, but that little base takes you a long, long way.