Sprinkle grated parmesan cheese in little circles onto a greased baking tray or one lined with baking paper. Bake in a moderate oven until golden and crisp. The parmesan should have spread and created a crisp wafer which is ideal for serving with olives as an appetiser, topping a bowl of soup, or dozens of other ways. If you are nimble they may be gently rolled or folded while still warm. In another twist, I place a large piece of kitchen paper in my Cafe Press (my most important helper in the kitchen – more of that in another newsletter) and sprinkle parmesan on one half in the same way. I fold the paper over the cheese circles, shut the Cafe Press and in under a minute I have my crisps. Just keep an eye on them to make sure they don’t overcook.