Spring blesses us not only with some much longed-for rays of sun and longer days, but with a bounty of bright, colourful seasonal ingredients that can liven up any plate. Even if you feel like you’re singlehandedly keeping Hello Fresh in business, it’s hard not to be inspired by some of the lovely produce we can get our hands on at this time of the year. Think forced rhubarb, asparagus, juicy strawberries, leeks, aubergines – truly, the list is delightfully long.

However, while variety is wonderful, it can be intimidating to face a page-long ingredients list featuring items you’d have to scrounge for in Ocado – and some you can’t even pronounce. Nature is making it easy for us, so we shouldn’t make it harder on ourselves.

To inspire you to whip up some new, healthy, flavourful meals, we turned to Farmer’s J’s new cookbook, The Farmer’s Pantry, and are sharing three of our favourite vegetarian recipes. The newly released book from the popular “fieldtray” lunch spot boasts 100 recipes using only 22 staple ingredients (more on this below).

Isle of Wight Puttanesca

Serves: 4
Prep time: 10mins
Cooking time: 50 minutes

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 a 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. Simmer for another 5–7 minutes to let it all come together. Finish with lemon zest and a grind of black pepper.
5. 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.
6. Serve with a scatter of oregano.

Cavolo Nero, butter beans, kalamata + oregano salad

Serves: 2 as a main or 4 as a side

Prep time: 20mins

Method:

1. First make the dressing. Whisk together the olive oil, lemon juice, sherry vinegar, mustard, garlic, dried oregano, salt and pepper until emulsified and full of zing.
2. If you’re using tough cavolo, give it a 2-minute blanch in boiling water, then refresh in iced water and pat dry. Otherwise, keep it raw and rugged. Throw the cavolo nero into a large bowl and pour in a tablespoon of the dressing. Massage thoroughly with your hands to soften it up.
3. Add all the remaining salad ingredients to the bowl, then pour over the dressing. Toss gently; don’t smash the beans. Taste and adjust the seasoning if needed, and serve it up.

Burnt aubergine, tahini + pistachios

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

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 – pita, flatbread, a spoon – anything goes.

About the book

Farmer J’s new cookbook, The Farmer’s Pantry, is all about turning everyday ingredients into bold, flavour-packed meals. It’s organised around 22 pantry staples – think harissa, tahini and miso – with over 100 recipes showing how a single jar or spice can completely transform a dish. From chermoula fish skewers to tahini chocolate pudding, the book brings Farmer J’s signature punchy, flavour-first philosophy straight into your kitchen.

It was produced by Nitai Shevach, Farmer J’s Head of Food, Ali Recanati, the creative force and CMO behind the Farmer J brand, and Jonathan Recanati, the founder and CEO who built the restaurant concept from scratch. You can get it here.

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