Lightly coat a baking dish with olive oil. Add 230ml seasoned water to a pan with the butter and bring to the boil

Mix the chickpea flour with 100ml water, then add the mixture to the boiling buttery water. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8–10 minutes

Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge

Preheat a deep-fryer to 170°C

Once set, turn the panisses onto a chopping board and cut into chips. Deep-fry until crispy on the outside and fluffy inside

Season with fleur de sel and black pepper and serve immediately