Looking around for what to use for some lovely crunch as a topping for roasted broccoli, I spied the poppadoms I’d bought at the weekend. Next thought was: why hadn’t I thought of that before?

Cook the poppadoms in batches in sunflower oil in a deep fryer at 180c or in a deep frying pan with 2.5cm oil for just a few seconds. Drain immediately and if possible stand large poppadoms up on a ...