QUINOA FARINATA WITH PESTO, CHARD STALKS AND BUTTER BEANS

Farinata is a savoury and satisfying Italian recipe eaten like pizza. Usually made with chickpea flour, this version is made with quinoa flour, resulting in a delicious and very nutritious base. In Italy, chard is grown for the chunky stalks, while in the UK we prefer the leaves. Both are equally wonderful, but in this recipe I have chosen the jewel-like stalks of rainbow chard to add colour, nutrients and texture.

Preparation 15 minutes, plus resting Cooking 20 minutes Serves 2-4

140G FAIRTRADE QUINOA FLOUR (PURCHASE ONLINE OR BLEND WHOLE QUINOA TO MAKE YOUR OWN) OR CHICKPEA FLOUR

2 TBSP EXTRA-VIRGIN OLIVE OIL

2 TSP TURMERIC

1 ROSEMARY SPRIG, LEAVES PICKED AND CHOPPED 100G PESTO 100G COOKED BUTTER BEANS

50G RAINBOW CHARD STALKS, SLICED AND BLANCHED

IN BOILING WATER FOR 2 MINUTES (KEEP THE LEAVES FOR ANOTHER DISH OR USE THEM FOR PESTO)

EDIBLE FLOWERS SUCH AS BORAGE AND CALENDULA (OPTIONAL)

1 Whisk the flour with 140ml water in a mixing bowl until smooth. If necessary, carefully whisk in more flour or water to create the consistency of yogurt. Stir in half of the olive oil, the turmeric and chopped rosemary leaves. Cover and leave to rest for an hour, if possible.

2 Preheat the oven to 190°C (170°C fan oven) gas mark 5. Tip the remaining oil onto a small baking tray or ovenproof frying pan, approximately 23cm in diameter. Pour the batter into the tray or pan and give it a mix, half stirring in the olive oil from the tray. Bake for 15-20 minutes or until set. Season with salt and pepper.

3 Serve topped with the pesto, butter beans and blanched chard stalks. Finish with edible flowers, if you like.