Farinata with glazed wild mushrooms and sage butter

Method

1. Put the chickpea flour in a large mixing bowl with a generous pinch of sea salt and gradually whisk in the water to form a smooth batter. (It should be relatively thin so don’t worry if it doesn’t feel like pancake batter.) Cover with cling film and leave to rest at room temperature overnight (see Make Ahead).
2. Heat the oven to 240°C/220°C fan/gas 9. Skim off any froth from the surface of the farinata batter and whisk in 60ml of the olive oil.
3. Divide the remaining 140ml oil between the two ovenproof frying → pans. Heat over a high heat until almost smoking, then pour roughly one sixth of the mixture into each pan and swirl quickly to coat the bases until bubbling. Divide the remaining batter between the two pans, pouring it on top of the bubbling batter to a depth of around 2cm, then transfer to the oven and bake for 10-12 minutes until golden on top. The pancakes should still be a little wobbly in the very centre.
4. Meanwhile, for the mushrooms, heat the 4 tbsp oil and half the butter in a frying pan over a medium heat. Add the mushrooms and gently fry until soft. Add the rest of the butter and the sage leaves, turn up the heat and cook until the butter is just browned and the sage is crisp.
5. Remove the farinata from the oven and divide the mushrooms between the two pans. Serve in the pans at the table, to be sliced and shared.