Spicy Parme­san crisps

(serves 8)

1 cup grat­ed Parmesan
1/4 cup flour
2 tsps black onion seeds
1 tsp cayenne

Mix every­thing thor­ough­ly. On a grease­proof paper or a non­stick-sprayed sur­face, place a table­spoon of the mix­ture spaced 1/2 inch apart and bake at 425F/220C for about 2 min­utes, watch­ing care­ful­ly so they don’t burn. Trans­fer to a plate to cool, and the crisps can be stored in a closed tin for up to 3 days. Per­fect with champagne.