Cook up a sustainable storm with Rosie Ramsey and Whole Again Communities
Rosie meets Lizzie – founder of Whole Again Communities (WAC) in Cornwall. WAC are a community project delivering organic and sustainably-sourced ingredients boxes to local families in need. They send out the boxes with recipe cards which recipients can follow along with via facebook live, and they also include seeds and other gardening elements so people can start growing their own produce.
Watch the video and follow the instructions below to find out how you can make a sustainably-sourced and delicious vegan farinata.
Ingredients (serves 6 people):
- 200g gram flour (made from chickpea)
- ½ teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1 medium red onion thinly sliced (or spring onion)
- 60g pitted black olives (or olives of your choice) thinly sliced
- 50g sun-dried tomatoes thinly sliced
- ½ medium fresh red chilli (or dried chilli flakes) thinly sliced (reduce the amount of chilli if you prefer a milder taste)
- 1 tablespoon of thyme, dried or chopped fresh
- Preheat the oven to gas 7or 200c fan.
- Mix together the gram flour and salt in a large mixing bowl. Make a well in the centre and pour in 450ml of lukewarm water and half the olive oil. Whisk the mixture to make a light batter.
- Cover for a minimum of 2 hours or preferably overnight.
- Heat the remaining olive oil in a roasting tin, in the oven until smoky hot. Remove carefully then add your batter to the pan, then scatter the sliced vegetables onto the mixture.
- Bake in the oven for 15-20 mins until the edges go a deep golden colour. (The farinata can also be cooked in a deep-frying pan for approximately 10 mins and finished under a medium heat grill for a further 8 or so minutes.)
- Cut into wedges and serve with a fresh, crispy salad. Perfect for picnics and lunch boxes.