As inviting as just-baked bread - with a kick of spice
3 large tortilla wraps, torn into chunky strips
2 tbsp olive oil
1 tsp fennel seeds
1⁄2 tsp chilli flakes
1⁄2 tsp salt flakes
1 Preheat oven to 200C/Fan 180C/400F. Line 2 large baking trays with baking parchment. Spread the torn wraps on the parchment without overlapping the pieces.
2 In a bowl add the oil, fennel, chilli and salt; mix together and, using a pastry brush, coat the torn tortilla with spiced oil.
3 Bake in the oven for 3–5 minutes or until golden. Serve with dips.
Turn to page 24 of the January 2017 issue for the rest of our box set supper menu including Hot artichoke & spinach dip, Feta, cream cheese & parsley dip, Flatbreads with three-herb garlic butter, Mushroom, pancetta & sage tagliatelle, and Pile-it-up apple crumble with custard & maple syrup.