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Dip recipes

Cheat’s sticky BBQ meatball pizza

15 minutes

Hot drink

Potato farl with crispy bacon and maple syrup

15 minutes

Asian recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Pastry recipes

Hot-water pastry

30 minutes

Socca with warm olive salsa verde

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

120 g chickpea flour
1 cup water
1 t salt
1⁄2 T olive oil
100 g Parmesan, finely grated

For the salsa verde:

1 t olive oil
20 Woolworths queen green olives, pitted
2 red chillies, roughly chopped
1 T Italian parsley, roughly chopped
1 lemon, zested and juiced

Method

To make the flatbreads, whisk the chickpea flour, water and salt in a bowl to form a batter. Heat a small nonstick pan over a medium heat and pour in a little oil. Pour in 1⁄4 cup mixture, fry for a few minutes, then turn over. Cook until golden brown and cooked through. Repeat with the remaining batter.
Heat another pan over a medium to high heat. Quickly fry the olives and chillies in the olive oil, then remove from the pan. Fold through the parsley, lemon juice and zest.
To serve, top the flatbreads with the salsa verde and sprinkle over the Parmesan.

Cook's note: Socca, cecina, farinata – it may have different names in various parts of Italy but this unleavened pancake is always made with chickpea flour. Eat it plain and seasoned with salt, pepper and rosemary, or with salsa verde.

Discover more Italian-inspired recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Gakayat bandura

Cheat’s sticky BBQ meatball pizza

DIY chai

Turmeric latte

Salted caramel hot chocolate

Potato farl with crispy bacon and maple syrup

Khai jiao

Mushroom ketchup

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Hot-water pastry

Chicken-and-mushrooms strudel

Socca with warm olive salsa verde

Socca with warm olive salsa verde

Ingredients

Method