How To Make Your Own Farmer J Lunch

If you live in London, you’ll likely know all about Farmer J: the spot beloved for its nutritious and delicious on-the-go food. Every lunchtime, city workers flock there to pick up one of the signature fieldtrays: think charred harissa chicken, gochujang salmon and lime leaf tofu paired with your choice of grains and sides of sweet potato, charred greens or mac ‘n’ cheese. And now, fans have the chance to recreate their own Farmer J-style dishes at home thanks to the release of a new cookbook, The Farmer’s Pantry. Penned by founders Jonathan and Ali Recanati alongside Head of Food Nitai Shevach, it features over 100 recipes based around pantry staples, including many of the Farmer J cult favourites – and we’ve nabbed a selection below.

3 Farmer J Recipes

Burnt Aubergine, Tahini & Pistachios

‘Smoky, nutty, creamy, tangy: this dish somehow manages to be all things at once. We love it as part of a mezze spread, but it holds its own beautifully alongside grilled meat, or with a warm flatbread to scoop it all up. It heroes raw tahini, gets a punch of sweetness from the date molasses, and yes, trust us on those raspberries – they bring a little zingy surprise that absolutely works.’

• Serves 2–4 as a side
• Prep time: 30 mins
• Cook time: 10–20 mins

Ingredients:

• 1 large aubergine
• Juice of 1⁄2 lemon
• 50g raw tahini
• A good drizzle of date molasses
• 50g roasted pistachios, roughly chopped
• 30g pomegranate seeds
• 5–8 raspberries, some whole, some halved (blueberries make a good alternative)
• 2 tbsp Greek yoghurt (optional)

Method: 

1. Using tongs, char the aubergine directly over an open flame, gas hob or barbecue for 8–10 minutes, turning now and then until the skin is completely blackened and the inside feels soft and collapsing. No flame? Stick it under a hot grill for 15–20 minutes, turning a few times to get that same char. Once soft, let the aubergine cool in a sieve over a bowl. When it’s cool enough to handle, peel away the skin with your hands or a spoon (don’t worry about a few charred bits, they add flavour). Let the flesh drain for a few more minutes to get rid of the excess moisture. 
2. Transfer the aubergine to a plate, and flatten with the side of a knife. You want a rustic, uneven layer (not too neat). Squeeze over the lemon juice and sprinkle with sea salt. Drizzle over the tahini and follow with the date molasses. Scatter over the pistachios, pomegranate seeds and raspberries (don’t skip them, they cut through the richness beautifully). Dot with the yoghurt (if using) and finish with a glug of olive oil.
3. Eat with something to mop it up – pitta, flatbread, a spoon – anything goes. 

Isle of Wight Harissa Puttanesca

‘This is all about the tomatoes. Isle of Wight tomatoes bring sun-soaked sweetness, harissa adds a gentle kick and the briny olives and capers do what they always do best: punch up the flavour. This one’s all about balance. Serve with crusty bread and a chilled glass of something dry and white. Or not – you do you.’

• Serves 4
• Prep time: 10 mins
• Cook time: 50 mins

Ingredients:

• 500g Isle of Wight tomatoes, quartered (or halved if small) 
• 4 tbsp olive oil, plus extra as needed
• 1–2 tsp chilli flakes (or to taste) 
• 4 garlic cloves, thinly sliced 
• 2 tbsp harissa paste 
• 4–5 anchovy fillets, finely chopped (optional) 
• 1 tbsp tomato purée 
• 100g pitted black olives, halved
• 2 tbsp capers 
• Zest of 1 lemon 
• Sea salt and black pepper 

To serve:

• 300–400g pasta (spaghetti, linguine or rigatoni work well) 
• Fresh oregano or basil, chopped or torn
• Extra virgin olive oil, for drizzling 

Method:

1. Preheat the oven to 180°C fan (200°C/400°F). 
2. Chuck the quartered tomatoes on a roasting tray, drizzle with a tablespoon of the olive oil, season well and roast for 30 minutes until soft, blistered and caramelised. Once slightly cooled, blitz them in a food processor or blender with all the roasting juices, the chilli flakes, a touch more olive oil and a pinch of salt until smooth. Taste and add more chilli and seasoning if needed. Your roasted tomato passata is now ready. 
3. Heat the remaining 3 tablespoons of olive oil in a large pan over a medium heat. Add the garlic and let it gently sizzle for 1–2 minutes without browning. Stir in the harissa and cook it out for a couple of minutes until it smells great. Add the anchovies (if using) and let them melt into the oil. Add the tomato purée, cook for a minute, then tip in the roasted passata. Stir, bring it to simmer and let it bubble away for 10–15 minutes. 
4. Now throw in the olives and capers. Taste and season – remember the olives and capers bring salt, so don’t go mad.  
5. Simmer for another 5–7 minutes to let it all come together. Finish with lemon zest and a grind of black pepper. 
6. While the sauce is doing its thing, cook your pasta in salted boiling water until al dente. Drain, reserving half a mug of pasta water. Toss the pasta straight into the sauce and loosen with a splash of the pasta water if needed. Stir well so it’s all coated and glossy. 

Lamb Meatballs with Cavolo Nero and Goat’s Yoghurt

‘This one’s proper comfort food. Sticky, meaty lamb balls spiced with cumin and coriander, seared until golden, then piled on top of lemony goat’s yoghurt and crispy cavolo nero. A drizzle of date molasses at the end takes it into knockout territory.’

• Serves 4-6
• Prep time: 20 mins
• Cook time: 20 mins

Ingredients:

For the meatballs

• 500g lamb mince
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 10g flat-leaf parsley, finely chopped 
• 1 tbsp date molasses
• Sea salt and black pepper
• Olive oil, for frying 

For the cavolo nero

• 1 tbsp olive oil (optional)
• 200g cavolo nero, stalks removed, leaves roughly torn 
• 1 tsp sumac 

For the goat’s yoghurt base

• 200g goat’s yoghurt 
• 1 tbsp olive oil 
• Juice of ½ lemon
• 1 garlic clove, finely grated 

To finish

• 2 tbsp chopped pistachios
• Handful of coriander leaves
• Sumac onions 
• Drizzle of date molasses 
• Sliced okra (optional)

Method:

1. To make the meatballs, mix all the ingredients except the oil in a bowl and season with salt and pepper. Roll into small balls (about 20g each) – you should get about 24. Heat a splash of olive oil in a frying pan over a medium-high heat and cook the meatballs in batches until browned and cooked through. Set aside. 
2. Place the same pan back over a medium heat. There’s no need to clean it as the lamb fat will give great flavour, but if there is a lot of fat, drain some away so you have 1–2 tablespoons of oil in the pan. Or add a little more olive oil. Throw in the cavolo nero and cook for 2–3 minutes until just wilted and a bit crispy at the edges. Season with the sumac and sea salt.
3. In a small bowl, stir together the goat’s yoghurt, olive oil, lemon juice and garlic, and season with salt.
4. To serve, spoon the yoghurt on to a platter. Top with the cavolo nero, then the lamb balls. Scatter with chopped pistachios, coriander leaves, a pile of sumac onions, a generous drizzle of date molasses and the okra (if using). 

The Farmer’s Pantry is available now