So I’ve developed a little obsession with just what is possible with gluten-free flours of late. Happily, this brought to mind a recipe I came across a few years ago in Is There A Nutmeg In The House, a collection of writings by the wonderful Elizabeth David. The recipe was for farinata, an Italian dish made with gram flour (aka chickpea flour) and really very little else (water, salt and olive oil to be precise). The first time I made it, I was a bit sceptical about so few ingredients amounting to much, but it transpired that less, in this case, was most definitely more. The result was a very tasty and versatile little number that you could eat as a snack on its own or use much as you would slices of that other great gluten-free accompaniment, polenta . Of course, it’s got a different texture to polenta and its own distinctive flavour, but it certainly makes for a worthy alternative.