I’m going to share something with you. I don’t think I have shared it before.
The first time I was ever ‘tipsy’ was on sherry. Not your usual choice of drink for a teenager, you’re thinking. And you would be right. Because I wasn’t a teenager. I was two!
Now, before you throw your hands up in horror, let me explain. It was Christmas and we were at my Grandparents house. The adults had drunk their sherry and were merrily engaged in other activities, probably chatting and / or getting the dinner ready. Unknown to them I – apparently – was slowly making my way round all the sherry glasses and drinking the dregs. At the age of two drinking the dregs of 8 or so sherry glasses will make you a little wobbly, which – again, apparently – I was. Of course I have to trust my parents on this one because I have absolutely no memory of it. They do, because, naturally, it was hilarious to see me unable to walk in a straight line.
Anyway, I would like to add that the experience did not turn me into a hardened sherry drinker – or any other kind of alcohol for that matter – but occasionally I do like the odd glass of sherry, just for old times sake. Only now I can still walk in a straight line after drinking it.
Along with the delicious pork cheeks that Grey’s Fine Foods sent me, I also received a bottle of sherry – Alvear Fino en Rama to be precise. Best served chilled, it is a perfect accompaniment to tapas, shellfish, ham, cheese, fish, snacks and sushi.
So what better excuse to make these exceedingly easy, yet very moreish, roasted chickpeas & seeds. Sweet and savoury and with a little hint of spice, they are great little nibble to snack on.
I will be honest and say that this sherry is quite dry and I am more of a pale cream fan, however, with the addition of these little morsels, all was well. Sip and nibble, sip and nibble.
Perfect for Sundays, late Saturday afternoons, post weekday work relax or, dare I say it, Cringletide festivities!!!
Roasted Chickpeas & Seeds
Ingredients:
- 400g tin of chickpeas
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- freshly cracked black pepper (plus a little pink if you have it)
- 1 tsp honey
- 20g pumpkin seeds
- 5g sesame seeds
Method:
- Pre-heat the oven to 190 Celsius / 170 fan / 375 Fahrenheit. Line a small baking sheet with foil or non-stick baking paper.
- Drain the chickpeas and pat dry with some kitchen paper. Don’t worry about getting them completely dry, just remove as much moisture as you can.
- Transfer the chickpeas into a bowl and add the oil, paprika, salt and pepper. Mix well and them tip onto the prepared baking sheet.
- Bake for 10 minutes, until the start to colour.
- Remove from the oven and scatter over the seeds and honey. Give everything a little mix and then return to the oven for another 15 minutes.
- Remove from the oven and give everything a little stir – this is to try to stop everything sticking together as they cool.
- Leave to cool to room temperature and serve. Can be stored in an air-tight container for a couple of days.
© The Pink Rose Bakery 2015
Disclaimer – although I was sent the sherry free of charge, all opinions are my own.
The Pink Rose Bakery 
Those sound fabulous, and I must ensure the Husband never catches sight of the recipe or I shall be producing commercial quantities every other day…. I used to enjoy a chilled Fino in the summer, but these days my sherry consumption is strictly limited and is merely an indispensible gravy ingredient.
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