I tweaked this recipe from Olive Magazine.

I used gram (chickpea) flour instead of wheat flour, oatmilk instead of whole milk, thyme instead of nutmeg, and chili instead of Dijon mustard (this last part more because I had some fresh chili that needed to be used than in order to make this recipe completely gluten free – that is just an added bonus for those who are severely gluten intolerant).

Different combinations of vegetables can of course be used, in which case you might want to use other herbs or spices instead of nutmeg or thyme.

• 300 g new potatoes
• 400 g (after trimming) green asparagus, trimmed and cut into approx 2 cm pieces (I removed the heads first and kept them separate)
• 1 tblsp ghee
• 50 ml olive oil, plus extra for the tin
• 100 g gram (chickpea) flour
• 800 ml whole milk (I used oatmilk)
• 75 g frozen spinach
• Four to five sprigs of thyme
• 1 heaped tsp dijon mustard or chili to taste
• 100 g parmesan, grated (I blitzed it in the mini processor together with the thyme so as not to have to separate the thyme leaves from the stems)
• 75 g frozen peas
• 1 heaped tsp turmeric
• 6 eggs

A 22 cm springform cake tin, bottom lined with baking paper and sides brushed with oil.

Boil the asparagus (without the heads) in a large pan of lightly salted boiling water for a couple of minutes, scoop out with a slotted spoon and drain, then add the potatoes and boil for eight to ten minutes till tender to the point of a knife. Cut into 1 cm slices.

Cook the flour in the oil and ghee, stirring, for two to three minutes until smelling toasty. Add the milk, a little at a time, while whisking, adding more once fully incorporated. Simmer for five minutes until thickened, then stir in all the other ingredients except the eggs, and combine well. Season with a little bit of salt (if needed: the parmesan is also salty), and lots of freshly ground black pepper.

Let cool while you whisk the eggs together lightly.

Stir in the slightly cooled mixture, combining thoroughly.

Bake at 180 C fan for 45-50 minutes.

Serve warm, at room temperature, or cold as leftovers.

This is great on its own or with a salad, and is also a good accompaniment to fish, especially smoked or “gravad” and even to a roast leg of lamb.