Mushroom & Romesco Farinata

Serves 4

Ingredients:

• 1 packet of wild mushrooms
• 1 tbsp rapeseed oil
• A few stems of dill, chopped
• A small handful of parsely, chopped
• 2 tbsp flaked almonds, toasted on a pan for 1-2 minutes

For the farinata:

• 150g gram flour (chickpea flour)
• 250ml lukewarm water
• 3 tbsp olive oil
• Salt and cracked black pepper

For the romesco sauce:

• 1 whole red pepper
• 2 garlic cloves, roasted whole in their skins and then squeezed out when cooled
• 50g blanched white almonds
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• A pinch of salt and pepper

Method:

1. Preheat your oven to 200 degrees celsius.
2. Put your pepper whole on a baking tray and roast in the oven for 25 minutes. When roasted, set aside to cool.
3. To make the farinata batter, put the gram flour, chopped rosemary, water, a teaspoon of salt, a generous grind of black pepper and half of the oil in a large mixing bowl. Whisk until well combined then set aside to thicken for 20 minutes.
4. Cook the mushrooms by adding a spoon of rapeseed oil into a pan on medium to high heat and then frying for 3-5 minutes until golden and slightly crispy.
5. To make the romesco sauce, take your pepper and chop in half and deseed it. Then add it to a blender with the rest of the ingredients and blitz until smooth.
6. Heat the oven-safe, heavy-based pan in the oven for five minutes. Once it's hot, coat the base and sides with the remaining olive oil. Whisk the batter then pour into the pan. Place under the grill for 10-15 minutes until golden brown.
7. Take the farinata out and spread the romesco evenly over it. Then add your mushrooms, herbs and flaked almonds. Finish with a sprinkling of Malden salt and pepper and a drizzle of olive oil and serve!