Drinks, cocktails, aperitifs – whatever you want to call them there is something rather civilised about relaxing with a good drink as the sun sets over the yardarm. Ice clinking against glass heralds the end of the working day and whether you are in some top notch bar or your own kitchen there is nothing wrong with making the most of it. Along with a delicious drink I like something to nibble at the same time. Not necessarily as elaborate as canapés (not on a school night, come on) but certainly a little salty treat to savour. Crisps can get a little greasy and nuts we tend to avoid as my daughter is allergic to them. These seeds tick every box and prove a winner whenever I whip them up.
This isn’t the first time I’ve mentioned these utterly moreish seeds but I thought they deserved another shout out. So much better for you than crisps, this spicy snack is made in a matter of minutes and can be as spicy (or not) as you like. I often put a bowl of these out before lunch or supper and they go in a flash, the tangy heat seems irresistable.
A great addition to a salad or to top off a bowl of hearty soup, these are properly useful to have in a jar in the kitchen. Fill little cellophane bags with them and give to friends. With a suitably festive ribbon these make a great Christmas present particularly if you are getting a little hamper together which I sometimes do.
60g sunflower seeds
60g pumpkin seeds
30g pine kernels
1 tablespoon Worcester sauce
1/2 teaspoon Tabasco
Mix everything together and spread in a single layer on a baking sheet. Bake for 5-6 minutes at 200, leave to cool briefly before adding a tiny sprinkle of salt and digging in.