Instructions: Process the walnuts very briefly until roughly chopped then lift out of the processor.

Put the rest of the ingredients into the processor saving onethird of the parmesan for the topping and process until the mixture is just beginning to form a ball.

Process with the chopped walnuts for a moment.

Turn on to a floured surface divide the mixture into two and roll out each part to form an even sausage shape about 150mm long. (N.B. If you are using these as an accompaniment for cheese make the sausage about 60mm in diameter.

If using as biscuits to have with drinks divide the mixture again and make into even smaller rolls.)

Wrap in clingfilm and chill or freeze until the biscuit roll is really firm so you can easily slice it into discs.

Slice the sausages into discs about 5mm thick and spread out on a baking sheet. Sprinkle the reserved parmesan on each biscuit.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf nn the second set of runners for about 10 to 15 minutes watching carefully until pale golden at the edges.

Bake on the grid shelf on the floor of the baking oven for 10-15 minutes watching carefully.

If getting too brown slide the cold plain shelf on to the second set of runners.

Remove from the oven and cool on a cooling rack.

The name came about because I was introduced to the recipe by our dear friend Joan Heath who lives in The Red House. This is my version of her delicious biscuits which can be mad ahead and baked as and when you need them. Remember to slightly reduce the cooking brae for the smaller biscuits.

Makes about 30 to 40 according to size

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