Instructions

1. In a small bowl, stir together the pesto and red chilli puree. Using half of it, stir it into the Quorn pieces, retaining the remainder half to spread onto the socca when cooked.
2. Pre-heat the oven to 200°C, 400°F, Gas Mark 6. To make the socca base, combine olive oil, vinegar and milk in a medium bowl and stand for 2 minutes, then stir in the mustard, salt, pepper, garlic basil and thyme. Stir in the chickpea flour and baking powder until combined and stand for 15 minutes.
3. Brush a 24 cm/9½ non stick frying pan with oil. Heat frying pan over a medium high heat add the batter, using a ladle spreading the mixture until it covers most of the surface. Cook for 5-6 minutes until the socca is golden brown. Carefully turn and cook the other side, until golden brown. Place the socca onto greaseproof paper on a baking tray.
4. Mix the chopped capers into the remaining pesto and chilli mix, spread the mixture on to each socca base. Top with the Quorn vegan pieces, halved tomatoes and olives. Cover with foil and bake for 15 mins or until piping hot, remove the foil for the last couple of minutes of cooking. Sprinkle over the fresh thyme and basil leaves and season to taste.