Tonight, Hollywood's elite will be out in force as the 87th Academy Awards ceremony kicks off in Los Angeles. I'm like a kid in a sweet shop when it comes to the Oscars - the glamour, the couture, the red carpet and the buzz inevitably keep me up and glued to my screen into the small hours. Of course, the excitement goes hand in hand with disappointment for brilliant films and actors that haven't been recognised, and for nominees that don't leave with the trophy.
The Brits are out in force this year, and I'm sure I'm not alone in keeping everything crossed that Mr Redmayne will triumph. Despite numerous nominations this year, the fabulous Felicity Jones is yet to win the coveted Best Actress gong for her role opposite Eddie in The Theory of Everything. I think it's a shame that her crucial part in his success hasn't received much recognition, but I suppose c'est la vie.
They say that behind every great man there stands a great woman, and the film of the moment depicts Stephen and Jane Hawking as a case in point of this notion. The same is undoubtedly true, albeit un-gendered, in the food world. The fanciest cheeses and chutneys are redundant without a strong cracker to support them. These crackers are simple, unassuming, but entirely deserving of the Best Supporting Actress award.
Pudding Lane wishes all tonight's nominees the very best of luck - I'll be watching with cheese and crackers.
250g plain flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
4 tsp sesame seeds
50g finely chopped walnuts
3 tsp dried rosemary
50g unsalted butter
125ml cold water
sea salt, to finish
Begin by lining 3 baking trays with parchment, and preheating your oven to 175C. Next, sieve the flour, baking powder and salt into a large mixing bowl. Add the pepper and rosemary and mix to combine.
Add the butter and rub in using your finger tips. Once sandy, add the sesame seeds and chopped walnuts, mix, then add the water and use your hands to bring together into a soft dough. Separating the dough into halves, turn one out onto a floured work surface. Roll very thinly, so that you can almost see the work surface through the dough.
Using a round cutter, cut out crackers and place onto the trays. Once you have a full tray, prick each cracker with a fork and sprinkle with sea salt, then place in the freezer for 15 minutes. Once cooled, transfer to the oven and bake for 20-30 minutes until golden and crisp. Transfer to a cooling rack to cool through.
Repeat until all your dough is used and you have a full rack of crackers. Store in an airtight box and serve with cheese and homemade chutney.