This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Chef Julien Carlon of Cigalon serves up his classic panisses recipe. If you've never tried these creamy, crispy, addictive chickpea chips from the South of France, made from chickpea flour, water and a healthy lump of butter, they are a must. It's best to make the batter a day or two in advance, so they have plenty of time to set.
Get in touch