Herby farinata with roasted caponata

Preheat the oven to 230ºC, gas mark 8. Pour 50ml oil into a 20x20cm roasting tin and put in the centre of the oven to heat up. Meanwhile, in a large bowl use a balloon whisk to combine the gram flour, salt and rosemary. Gradually whisk in 450ml water to make a smooth batter. Carefully pour the mixture into the hot oil in the tin, then bake for 20-25 minutes or until golden brown and crispy around the edges.

Meanwhile, line a large baking tray with baking parchment, then tip the vegetable mix onto it. Drizzle with ½ tbsp oil; season and mix to coat, then roast for 15 minutes, until tender and piping hot. In a large pan, heat the remaining 1½ tbsp oil over a low heat and fry the garlic until golden (1-2 minutes). Add the tomato purée and cook for a few minutes, then stir in the fruit mix, pine nuts and vinegar; take off the heat and set aside.

When the vegetables are cooked, tip them into the pan with the garlic mixture, stir well and season. When cooked, remove the farinata from the oven and allow to cool for 5 minutes before turning out onto a board. Slice into 4 wedges, then top with the caponata and a sprinkling of the cheese before serving.