Socca / Farinata Pancakes topped with courgette, broad beans chard and feta

Today, Somerset doesn't feel dissimilar to the South of France. It's balmy, the sun is shining and being a Friday I can almost trick myself that a holiday is upon me. Food as ever is the ultimate transporter but given it's on the warm side, I don't exactly feel like slaving away in a hot kitchen. I'm also getting a fair bit of work done (so not a holiday then...) and swift is the aim of the game.

Known as Socca in France and Farinata in Italy, this flatbread or pancake comes in various thicknesses. Sometimes the thicker version is cooked on a skillet in the oven and perhaps grilled (broiled) on top, or other times it can be made 'crepe style'. It's the latter approach I've gone for here. It's quick and uses less energy than heating up the whole oven just for me to have a spot of lunch.

The base to this pancake however is not eggs, it's chickpeas so they are perfect for vegans too (obviously I've added feta to the topping but that's an easy swap) and they are gluten free.

Gram flour, chickpea flour, garbanzo flour, whatever you wish to call it... it is one of those things that can end up being bought for a recipe and then the rest is left languishing in the back of the cupboard. Well, bring it back to the front because these "pancakes" from the South of France / Italian Riviera are simply sublime for a summer lunch.

The Socca / Farinata

It's a simple recipe, combine equal parts chickpea flour and water with a glug of olive oil and a good pinch of salt and pepper and then leave to sit for 30 minutes to an hour. As a guide, half a cup of flour makes about 3 pancakes.

The batter will thicken slightly.

Heat a frying pan with a drizzle of olive oil - not too much, you just need to coat it.

Pour in the batter, about 1/2 a ladle full - although they differ in size. Swirl out to cover the bottom of the pan, as if you are making a crepe.

Fry on each side until golden brown - its about 2 minutes each side.


Toppings

The topping could really be whatever you have in, I get a veg box each week which keeps me on my culinary toes. So for the topping to this Socca, we have broad beans, chard, courgette and garlic with a splash of wine and a crumble of feta cheese.

Other ideas could be:

• Oven roasted tomatoes and red onions
• Panfried purple sprouting, chilli and parmesan 
• Roasted butternut squash and sage with a drizzle of honey 
• Crumbled tofu and salsa