Mixed Seed Crackers

1. Half-fill and boil your kettle. Pour the chia seeds into a heatproof bowl. Pour in 250ml hot water and stir to mix. Set aside for 30 mins till the seeds have soaked up the water and they have a gel-like consistency.

2. While the chia seeds soak, preheat your oven to 180°C/160°C/Gas 4. Line a large baking tray with baking paper.

3. Add the sunflower seeds, pumpkin seeds, linseeds and sesame seeds. Pour in the olive oil. Add the mixed dried herbs and a pinch of sea salt. Stir well to combine.

4. Spoon the seed mix onto the lined baking tray, making sure you spread it out with the back of a spoon or a spatula so it's evenly spread. Use a butter knife to score the seed mixture into individual cracker shapes – squares, rectangles or triangles work really well. Bake for 40-45 mins till the crackers are golden brown and crisp looking at the edges. They should feel firm to the touch and will have started to separate from one another.

5. Let the crackers cool on the baking tray, then snap them into your preferred shape. Store in an airtight tin or jar. They will keep for up to two weeks. Serve them with houmous, guacamole or dips for dunking. Add them to your cheeseboard or crumble them on top of soup just before serving.