These crackers are deliciously moreish thanks to the rich oils and flavours of chorizo. The nigella seeds and manchego cheese give the crackers a wonderful bite, giving you the perfect partner for your cheeses and dips.

Makes: 25 | Cooking Function: 4D hotAir 160ºC for 18 minutes | Prep: 20 minutes + 1 hour chilling

• 140g plain flour
• ½ tsp paprika
• 1 tsp nigella seeds
• 110g butter, cold and diced
• 100g manchego cheese, grated
• 75g chorizo, diced
• Salt and black pepper

Note: Allergens highlighted in bold

1. Put the flour, butter, paprika, nigella seeds into food processor bowl and blitz to form fine breadcrumbs.

2. Add the cheese and diced chorizo, salt and pepper and blitz until a ball of dough is formed.

3. Turn onto a sheet of baking parchment and roll to form a sausage shape about 6cm in diameter. Twist ends and place in the freezer for 1 hour to firm up.

4. Line a baking sheet and pre-heat the oven as you remove the dough from the freezer.

5. Slice into disks about 5mm wide (£1 coin thickness). Arrange onto the baking sheet, with room to spread.

6. Bake for 15-18 minutes until golden, then allow to cool on the tray so that they can firm up.

7. Serve with a cheese board or try it with our mushroom pâté.