Having a cold glass of something alongside a crunchy salty little number is a proper treat at the end of the day. I do like crisps occasionally but would rather turn to these delicious, moreish toasted seeds. Far better for you, fresh from your oven and what is more customised to taste. If you like them spicy add more Tabasco, prefer them a little restrained then add less. These are also fabulous scattered over a green salad or just in a bowl by the hob for cook to pick at from time to time. Incidentally, if you want to go the whole hog and make them into Bloody Mary seeds then add a sprinkle of celery salt as they come out of the oven.
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 digging in.
Now, if seeds aren’t quite your thing perhaps Padron peppers will be. These are green peppers the shape of fat little chillies. You fry them in olive oil and once blistered sprinkle with sea salt. They are truly delicious but look out, one in 30 or so is hot hot. We’ve had bags where several are hot and some where none are but no matter they are still delicious. The only tricky thing is tracking them down. I wouldn’t normally suggest an ingredient that is hard to find – consider the irritation of a recipe that requires an unusual cheese from Cornwall when you live in Kuwait – but these are worth the search. Currently available in a Waitrose reasonably close to me but I am urging one closer to stock them, ask your grocer to do the same. If all else fails grow your own, we did last year and they were pretty successful but were all very hot!