Name: Socca with rosemary, onion and tapenade
Yield: 4
Ingredients: 150 gm chickpea flour (besan) (1 cup); 1 tsp each coarsely chopped rosemary and thyme, plus extra to scatter; 1 garlic clove, finely chopped; Finely grated rind of 1 lemon; 1½ tbsp extra-virgin olive oil; 50 ml olive oil; ¼ onion, thinly sliced; To serve: goat’s curd; Crushed broad beans; 200 gm frozen broad beans; 40 ml olive oil; Finely grated rind and juice of ½ lemon, or to taste; ½ garlic clove, finely chopped

Ingredients

150 gm chickpea flour (besan) (1 cup)

1 tsp each coarsely chopped rosemary and thyme, plus extra to scatter

1 garlic clove, finely chopped

Finely grated rind of 1 lemon

1½ tbsp extra-virgin olive oil

50 ml olive oil

¼ onion, thinly sliced

To serve: goat’s curd

Crushed broad beans

200 gm frozen broad beans

40 ml olive oil

Finely grated rind and juice of ½ lemon, or to taste

½ garlic clove, finely chopped

Method

Main

1.Preheat oven to 220C. Combine chickpea flour, rosemary, thyme, garlic, lemon rind, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, make a well in the centre and whisk in 250ml water until smooth, then extra-virgin olive oil. Set aside to rest for 10 minutes (or overnight).

2.Heat half the olive oil in a 20cm-diameter non-stick frying pan over medium-high heat, add batter, scatter onion and extra herbs over, transfer to oven and bake until edges set (12-15 minutes).

3.Meanwhile, for crushed broad beans, blanch broad beans for 1 minute, drain, refresh and drain again. Peel, crush with a fork and combine with remaining ingredients. Season to taste and set aside.

4.Preheat grill to high heat. Drizzle socca with remaining oil and grill until golden on top (2-3 minutes). Season to taste, cut into wedges and serve with goat’s curd and crushed broad beans.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin