250g chickpea flour
1 teaspoon salt
800ml warm water
2 tablespoons fresh rosemary, roughly chopped
2 tablespoons extra virgin olive oil, plus 2 teaspoons extra for frying
10-15 whole sage leaves
TO SERVE, roasted capsicums with fresh herb sauce


1.Whisk together chickpea flour, salt, water, rosemary and 2 tablespoons of olive oil to form a smooth batter.
2.Cover with a tea towel and set aside – ideally for 8 hours to get a bit of fermentation going, but if you’re short on time, 30 minutes is OK.
3.Heat 2 teaspoons of olive oil in an ovenproof pan over a high heat.
4.Pour in approx 3⁄4 cup farinata batter and scatter a few sage leaves on top.
5.Cook for 1-2 minutes or until brown and crispy on the bottom.
6.Transfer to an oven and bake for 10 minutes or until farinata is golden and crispy on top.
7.Repeat with remaining batter.
8.Leftover batter will keep covered in the fridge for two days.
10.Roast capsicums in the oven until soft.
11.Whizz together 1⁄2 cup each of roughly chopped coriander, parsley, mint and watercress then add 2 tablespoons extra virgin olive oil, zest and juice of 1 lemon, 2 anchovy fillets, 1 grated clove of garlic and 1 teaspoon toasted fennel seeds.
12.Whizz again for 30 seconds.
13.Serve sauce over the warm peppers with a sprinkle of fresh parsley and a drizzle of good quality oil.
14.Serve with flatbreads, farinata, fish or on crème fraîche-topped toast.

Recipes, food styling & Photography Will Bowman & Jane Lyons

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