Parmesan, garlic and poppy seed crackers

These delicious salty bites go perfectly with drinks – much nicer than a bowl of crisps. Don’t be tempted to cook them for longer than suggested, as not much stands between perfectly cooked and burnt. A tip for garlic granules that (inevitably, it seems) clump together: pop a chunk in a mortar and pound with a pestle to make a powder.

60g finely grated Parmesan cheese

½ tsp poppy seeds

¼ tsp garlic granules

Makes: about 12 | Takes: 15 minutes

Preheat the oven to 180°C/350°F and line a 30 x 20 x 5-cm roasting tray with baking parchment.

Mix all the ingredients together in a bowl. Place 1 level tbsp of the mixture in the prepared tray in equally spaced mounds. Flatten with the back of a spoon to make discs, about 6cm wide. Bake for 7 minutes, or until just turning pale gold at the edges.

Leave in the tray for 2 minutes, then transfer to kitchen paper with a spatula to cool and crisp up. Store in an airtight container for up to 2 days.