Tomato and Feta Farinata

This pancake/flatbread/pizza is a brilliant quick lunch or supper and its beautiful looks and flavour belie its storecupboard simplicity.

250g chickpea (gram) flour

500g warm water

125ml olive oil

Pinch of sea salt

1 tbs rosemary leaves, finely chopped

1 tin chopped tomatoes

1-2 garlic cloves, crushed

1 block feta, roughly crumbled

Chopped fresh herbs or herb flowers, eg rosemary or thyme

Makes 2x 25-30cm pans, enough to feed 4 people for a simple lunch

Make the batter as above. While it is resting, strain your tomatoes, setting aside the juice to use in gazpacho or bloody marys. Stir the crushed garlic and a pinch of salt into the tomato pulp. Crumble your feta. Have both ready to use quickly.

Preheat your oven to 220. Heat a large, oven proof frying pan with 1.5 tbs olive oil till almost smoking. Add enough batter to cover the pan – you want it a little thicker than a crepe, about 4 mm - and cook for a couple of minutes or until starting to bubble. Scatter with 1/3 of the tomatoes and 1/3 feta. Dribble over a little olive oil and transfer to the oven for 8-10 minutes. If the cheese is not starting to caramelise, switch the oven to grill for a minute. Keep warm whilst you make the other one. Scatter with the fresh herbs and eat as soon as you can, with salad.