Déjeuner en Provence

Traditional Provençal dishes provide the perfect menu for a springtime feast. From a pretty vegetable tart to a boozy braised duck and a herb-crusted lamb rack... bon appétit!

- CLARE MAGUIRE

Rosemary panisse with anchovy and walnut sauce

SERVES 4-6 AS A STARTER // PREP 15 MINS // COOK 25 MINS (PLUS FREEZING)

Panisse is Provence's answer to Italy's polenta chips, crisp on the outside, soft on the inside and rosemary-scented - perfect for dipping in our anchovy and walnut sauce. Reserve extra sauce to transform pan-fried fish or grilled meats.

PANISSE

2 tbsp extra-virgin olive oil

150 gm (1 cup) chickpea flour

1 tbsp finely chopped rosemary, plus extra sprigs for deep-frying

ANCHOVY AND WALNUT SAUCE

8 anchovy fillets

1 egg yolk

1 small garlic clove, crushed

2 tbsp lemon juice

1 tsp Dijon mustard

100 ml extra-virgin olive oil

40 gm roasted walnuts, finely chopped, plus extra to serve

1 For panisse, grease and line a 20cm square cake tin with baking paper. Place olive oil, 500ml (2 cups) water and 1 tsp fine sea salt in a large saucepan and bring to the boil. Reduce heat to medium; rain in chickpea flour, whisking continuously until mixture thickens and pulls away from sides of pan (2-3 minutes). Stir in rosemary, pour into prepared tin, smooth surface and freeze until firm (20 minutes; see note).

2 Meanwhile, for anchovy and walnut sauce, place anchovies, yolk, garlic, lemon juice and mustard in a high-speed blender and blend until smooth. Reduce speed to low and slowly add oil in a thin, steady stream until emulsified. Transfer to a bowl, stir in walnuts, season and set aside. Sauce can be refrigerated for 1 day in advance.