Socca from River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb and cashew curry; Smashed roast Jerusalem artichokes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil and parsley for thyme. See recipe for suggested variations.

  • eliza on May 08, 2015

    This is a different take on socca. There is more water in the batter and it is cooked on the stove top. I cooked these in my crepe pan and found them difficult to handle. I added a little more oil to the batter, and got them to work better. Overall, the taste was good, however I probably won't make these again since I prefer my traditional recipe which is baked in the oven and never sticks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.