''Farmer J is the epitome of deliciousness'' - GRACE DENT At Farmer J, food is never boring. Because life''s too short for bland. It''s about cooking like you give a fork. Beloved restaurant brand Farmer J is known as the Home of the Fieldtray. The concept is a totally customisable meal that is bold and vibrant, yet comforting and humble. This book is for people who love flavourful food but can''t be bothered with the faff. The Farmer''s Pantry features over 100 recipes. Every dish is based around one pantry staple - things like harissa, tahini, miso, dukkah and gochujang. These jars, pastes, spices and sauces are the cheat code that takes a Tuesday night chicken thigh and make it sing. So if you like the sound of chermoula fish skewers with blistered greens , or Baharat roasted lamb shank + mint schug , or tahini that gets dolloped, swirled, and spiced within an inch of its life -welcome. This is your kind of cookbook.

Autorentext
Nitai Shevach is Farmer J's Head of Food. Trained in Lyon and formerly of the Coal Office, he's the culinary mastermind turning humble ingredients into heroes think green chickpeas, Marmite aioli and roasted cauliflower that deserves a standing ovation. Ali Recanati, the farmer's wife, joined Farmer J with a branding obsession, strong views on pickles and an eye for everything beautiful and bold. Now CMO and co-pilot of the brand, she brings the creative spark and mischief to Farmer J from breakfast raves to the perfect field tray.Jonathan Recanati is the founder and CEO of Farmer J the captain of this very delicious ship. Frustrated by sad sandwiches and lifeless salads, he set out to build a place that actually gave a fork. He's led Farmer J from one bold idea to fifteen buzzing London restaurants.

Klappentext
**'Farmer J is the epitome of deliciousness' - GRACE DENT

At Farmer J, food is never boring. Because life's too short for bland. It's about cooking like you give a fork.**

Beloved restaurant brand Farmer J is known as the Home of the Fieldtray. The concept is a totally customisable meal that is bold and vibrant, yet comforting and humble. This book is for people who love flavourful food but can't be bothered with the faff.

The Farmer's Pantry features over 100 recipes. Every dish is based around one pantry staple - things like harissa, tahini, miso, dukkah and gochujang. These jars, pastes, spices and sauces are the cheat code that takes a Tuesday night chicken thigh and make it sing.

So if you like the sound of chermoula fish skewers with blistered greens, or Baharat roasted lamb shank + mint schug, or tahini that gets dolloped, swirled, and spiced within an inch of its life -welcome. This is your kind of cookbook.