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baking tips

parmesan and poppy seed lollipops

as previously mentioned, my all time favourite tv chef is Lorraine Pascale. She made these once on her show, and i decided to make them for our christmas eve party. they were delicious, and looked really different and interesting amongst the normal sausage rolls you get!


  • Butter, for greasing
  • 80g parmesan cheese
  • A teaspoon of poppy seeds
  • A teaspoon of sesame seeds


1.    Preheat the oven to 220C/425F/Gas 7, line two large baking trays with baking paper and grease them with butter. You may have a non stick baking sheet that you could use instead.

2.    Mix the cheese and seeds together in a small bowl. Sit a 9cm/3½ cookie cutter on one of the baking trays and sprinkle a small handful of the mixture into it. Carefully lift the ring off to reveal a neat-edged disc of parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc.

3.    Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm/1¼in spaces between them to allow for any spreading during cooking). You may want to do double quantities if you’re serving lots of people!

4.    You should have a little parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc.

5.    Bake in the oven for five minutes, swapping the lollipops to a different shelf halfway through. The cheese should be lightly golden-brown and bubbling.

6.    Remove from the oven and slide the paper off the baking trays and onto a rack to help speed up cooling. Leave to cool for 1–2 minutes, or until the lollipops have become crisp. Very carefully remove each one with a palette knife.

7.    Serve! Try serving stuck upright into a box with holes in the top.