Herby Chickpea Pancake With Strawberry Harissa Jam

First, make the strawberry harissa jam. Chop up the strawberries into small pieces and add to a saucepan. Add the sugar and cook on medium heat for 15-20 mins or until the strawberries have broken down and the liquid has reduced. Add the harissa and season with salt and pepper. Taste and add more harissa if you like.

Meanwhile, weigh out the flour and whisk 450ml water in slowly to make sure it's smooth with no lumps, then whisk through the olive oil, salt and pepper. Set aside.

Finely chop the herbs or pulse in a food processor until chopped.

Use a 20cm non-stick frying pan to make a single pancake or a larger one and use the whole mix to serve 2.

Heat the pan on high, add some olive oil and, once it's hot, pour in the mix and turn the heat down to medium. Let it cook for about 10 mins until the top has started to set. Then cover with a plate or a lid and cook for another 5 mins, or until the top has set enough to flip it over. (You can check this by touching the middle gently). Use the lid to carefully flip it over and cook for another 2 mins to brown the other side.

Serve immediately with a generous helping of cream cheese and jam, topped with pine nuts and some extra herbs and maybe another drizzle of harissa if you like. The jam will keep for 4 days sealed in a jar in the fridge.