Jersey Royal & rosemary farinata

In a large bowl, whisk together the gram flour and 325ml cold water. Rest the batter for at least 1 hour (up to 4 hours).

Preheat the oven to 240ºC, gas mark 9. Line a baking tray with baking parchment. Toss the potatoes with ½ tbsp oil, season, then tip onto the baking tray. Put 1½ tbsp oil in a 30cm ovenproof (and ideally nonstick) frying pan. Put both in the oven for 10 minutes.

Just before the 10 minutes is up, whisk the salt, remaining 1 tbsp oil and chopped rosemary into the batter. Carefully pour it into the hot frying pan. Scatter the onion, olives, potatoes and rosemary sprig over the top. Bake for 13-15 minutes until golden on top and crispy at the edges. Turn off the oven and prop the door open for 5 minutes. Slice and serve with a green salad, if liked.