Chickpea panisse

Lightly brush a 20-23cm square non-stick cake tin with oil. Put the gram flour in a large saucepan with 2 tbsp olive oil and ½ tsp salt. Gradually whisk in 750ml water, then cook over a medium heat for 8-10 mins, stirring constantly with a spatula to ensure the mixture doesn’t stick to the bottom, until smooth and very thick (similar to mashed potato). You may need to beat vigorously to remove lumps.

Pour into the prepared tin and level out the surface. Leave to cool, then cover and chill for at least 2 hrs, or ideally overnight, until firmly set.

Turn the panisse out onto a board and cut into fingers or rectangles.

Heat a little oil in a large frying pan over a medium-high heat and cook the panisse in batches for 2 -3 mins on each side until crisp and golden. (If you prefer to use an air-fryer, see instructions below). Sprinkle with a little sea salt before serving with mayonnaise, if you like.