Roasted red pepper dip with seeded crackers

To make the dip, preheat the oven to 240ºC, gas mark 9 and place the peppers onto a baking tray. Bake for 30 minutes, turning halfway, until the skin is blackened and crispy. Place into a bowl and cover with a plate for a few minutes to steam (this will make the skins easier to remove). When cool enough to handle, remove the sedds and skin and roughly chop the flesh.

Place the walnuts, garlic, pul biber, salt and breadcrumbs in a food processor and pulse a few times until well combined and even textured. Add the peppers, olive oil, pomegranate molasses and lemon juice and blitz again until well combined and resembling houmous – if needed add a little more oil until it looks smooth and creamy. Season with salt, pepper and more pul biber, to taste.

To make the crackers, preheat the oven to 200ºC, gas mark 6. Combine all the ingredients except the seeds in a mixing bowl and stir in 110ml water until a thick dough develops. Roll out as thinly as possible into a large rectangle between two pieces of baking parchment, then slide onto a baking sheet.

Remove the top layer of baking parchment, use a pastry brush to coat the top lightly with water then sprinkle over the seeds. Score into about 30 triangles using a sharp knife, then bake for 20-25 minutes until crisp. Allow to cool and break into pieces along the scored edges.