Chickpea panisse

Method

• step 1

  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.

• step 2

  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.

• step 3

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

• step 4

  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.