Showstopping snacks: Parmesan chia straws 

These straws come with a hint of cumin which is especially good with the parmesan.

SERVES 10 (VF)

unsalted butter for greasing

75g freshly grated parmesan

40g chia seeds

½ tsp ground cumin

pinch of cayenne pepper

1 egg yolk

1 tsp dijon mustard

1 tbsp milk

320g ready-rolled sheet all-butter puff pastry, eg, 25cm x 34cm (see tip)

• Preheat the oven to 200C/ 180C fan/gas 6. Butter two nonstick baking sheets. Combine the parmesan, chia seeds, cumin and cayenne pepper in a small bowl. Whisk the egg yolk, mustard and milk together in another small bowl. Pop the pastry into the freezer for 5 minutes to make it easier to handle.
• Unroll the pastry, leaving it on the paper. Cut widthways into 1cm strips and halve these to around 12.5cm long – I use a pizza wheel for this. Transfer to the baking sheets, spacing them a little way apart. Brush the top with the egg wash, then scatter the parmesan mixture along the length of each straw, piling it up – don’t worry if it spills over the edges.
• Bake for 12-15 minutes or until golden and crisp. Immediately loosen with a spatula. Ideally serve while still warm, or newly cooled.

TIP For crisp straws, it is essential to use all-butter puff pastry.

GETTING AHEAD These can be stored for several days in an airtight container and reheated for 5 minutes in the oven at 170C/150C fan/gas 3½. They can also be frozen and reheated for 7 minutes.