Panisse with green chilli & double garlic aïoli

Lightly brush a 23cm square nonstick cake tin with oil. Place the gram flour in a large saucepan with 1 tbsp of the oil and the salt. Gradually whisk in 750ml water, then cook over a medium heat for 8-10 minutes, stirring constantly with a spatula to ensure the mixture doesn’t catch on the bottom and beating out any lumps until smooth and very thick.

Pour into the prepared tin, levelling out the surface as smoothly as possible. Leave to cool, then cover and chill for at least 2 hours, or preferably longer, until set.

Squeeze any water out of the wild garlic and place in a blender with the chillies and garlic clove. Whizz until finely chopped, then add the mayonnaise and blend again until smooth. Check the seasoning, adding lemon or lime juice to taste, then spoon into a dipping bowl and chill until ready to serve.

Turn out the set gram flour mix onto a board and cut into 20 even-sized, rectangular panisse. Heat 1 tbsp oil in a large frying pan and cook the panisse for 2-3 minutes on each side until crisp and golden. You may need to cook them in 2-3 batches. Drain on kitchen paper.

Scatter with some sea salt flakes and arrange on a board with the aïoli, cheese, olives, nuts and cured meats.