Parmigiano Reggiano and Thyme Shortbread

Preheat the oven to 180°C/Fan oven 160°C/Gas Mark 4. Line 2 baking sheets with non-stick baking parchment.
Beat the butter with a wooden spoon to soften it, then add the flour, salt, Parmigiano Reggiano, thyme and egg yolk. Work them in with a wooden spoon.
Gather the dough together and knead lightly for a few moments until smooth – though take care not to over-handle as you don’t want to warm the dough.
Roll out on a lightly floured surface to approximately 6-7mm thick and use a 5cm cutter to stamp out approximately 26 rounds. Arrange on the baking sheets, prick with a fork, and bake for 12-15 minutes until light golden brown.
Cool on the trays, then transfer to an airtight tin to keep for up to 1 week.

Parmigiano Reggiano Puff Whirls

Preheat the oven to 210°C/Fan oven 190°C/Gas Mark 7. Line 2 baking sheets with non-stick baking parchment.
Unroll the puff pastry sheet and thinly spread the yeast extract over the entire surface, right up to the edges. Sprinkle the Parmigiano Reggiano on top, then roll up the sheet tightly from one long side.
Use a sharp knife to slice the roll into 24 equal pieces and lay these flat on the baking sheets. Bake for 18-20 minutes, until cooked and golden brown. Cool, then serve.

Parmigiano Reggiano Seeded Bites

In a mixing bowl, combine the Parmigiano Reggiano and soft cheese together, using a fork or wooden spoon. Chill for 10-15 minutes.
Form the mixture into roughly 16 small balls, then roll them in the toasted seeds. Keep covered and chilled until ready to serve.