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Naughty nibbles


Serves: 2 generously
timePrep time: 15 mins
timeTotal time:
Naughty nibbles
Recipe photograph by Maja Smend
Kick-start date night in style with a selection of tasty bites...

Serves: 2 generously
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
547Kcal
Fat
48gr
Saturates
12gr
Carbs
2gr
Sugars
1gr
Fibre
2gr
Protein
22gr
Salt
2.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 x 43g pack Milano salami
  • ½ tbsp sunflower oil
  • 1 tsp lemon juice
  • 1 tsp garam masala
  • ½ tsp nigella seeds
  • ½ tsp fine sea salt
  • 100g mixed nuts
  • 40g finely grated Parmesan
  • a pinch of cracked black ‘ pepper
To serve
  • mixed olives, cornichons and silverskin onions

Step by step

Get ahead
The salami crisps and Parmesan wafers will keep in an airtight container for up to 3 days; the spiced nuts in a jar for up to 1 month.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 1 small and 1 large baking tray with baking paper. Separate the slices of salami and arrange on the small tray, spaced out. Bake for 15-20 minutes until they look slightly frazzled and crisp then drain on kitchen paper.
  2. Meanwhile, combine the oil, lemon juice, spices and salt in a bowl. Add the nuts and toss to coat, then spread out at one end of the large baking tray. At the other, add the Parmesan in 6 small heaps, spaced apart, then use your fingers to pat each heap out to a 4-5cm circle. Scatter with the cracked black pepper. Bake in the oven for 8-10 minutes – the Parmesan wafers should be starting to turn golden brown at the edges. Remove from the oven and leave to set for a couple of minutes, then release from the paper with a palette knife, and if you like, drape over a rolling pin (or clean bottle) to finish cooling; this will give them a curve.
  3. Serve the cooled salami crisps, Parmesan wafers and spiced nuts with drinks and extra olives and pickles.

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