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Chop corn tortillas into triangles, brush with olive oil and seasonings, and bake until crisp.
Dunk tortilla chips into hummus.
Drizzle chilli crisp oil over hummus and scoop with crudites.
Thread olives, anchovies, and pickled green chillies onto cocktail sticks.
Blitz cheese in a food processor, add spelt flour and butter, and form into a dough.
Roll the dough into a log, wrap in baking paper, and refrigerate.
Slice the log into discs and bake at 180C (160C fan)/350F/gas 4 for 10 minutes.
For cheese pinwheels, spread puff pastry with Marmite and butter, add grated cheese, cut into strips, twist, and bake.
Toast fennel seeds, toss with chilli flakes, sea salt, and rosemary, coat nuts and seeds with olive oil and honey, and roast at 180C (160C fan)/350F/gas 4 for about 20 minutes.
Mix nuts, oats, honey, sesame seeds, and seasoning, then bake until golden.