Add 2 tsp Sweet Smoked Paprika and 2 tbsp Sunflower Seeds to the dry mix when making the basic recipe.

After the 5 minutes resting, cut the dough into 10-12 bite size pieces and knead well to make little “nugget” shapes. Dust in 1-2 tbsp polenta (optional).

Heat some olive oil in a frying pan or griddle and fry the dippers for 5-6 minutes on either side, until golden.

Fill a small bowl with a good quality BBQ Sauce (or make your own) and serve with the dippers.