We buy really high-quality chickpea flour from La Fromagerie ( www.lafromagerie.co.uk), but you can find it in most good delicatessens or Middle Eastern shops.

Serves 2

225g/71/2oz chickpea flour
4tbsp extra-virgin olive oil (preferably Ligurian)
1tsp sea-salt
A little freshly ground black pepper
225ml/71/2fl oz sparkling mineral water
A few sprigs of rosemary (optional)

Place the chickpea flour in a bowl, pour over the olive oil and add the salt and freshly ground black pepper. Add the chopped rosemary, if using. Next, whisk in the mineral water - mix it until the batter is smooth and leave it to sit for 20 minutes.

To cook, heat the oven to 200C/400F/Gas6. Place a large non-stick pan over a medium heat and, when hot, add a tablespoon of olive oil and swirl to ensure that the base of the pan is well covered.

Gently ladle in the batter, turn the heat down slightly and cook for a minute or so, before removing the pan to the oven. Bake without turning for 10-15 minutes, or until the pancake is thoroughly cooked through and golden brown. Remove and serve while still warm. With whatever you choose to serve it with, a sprinkling of salt is essential.