Honey-roast seeds with chilli, thyme & rosemary

Spring

How can I argue with honey? It is pure to the point of perfection. A million things with wings have made it. Honey, in all its guises, will always amaze me; it has to be one of my most treasured ingredients. In this recipe it brings sweetness, depth and character to the mixed, toasted seeds. Serve the result with drinks before dinner, in packed lunches, scattered over salads, or as a simple snack on the go.

Makes 2 jars

Ingredients

100g (3 1⁄2oz) pumpkin seeds
50g (1 3⁄4oz) linseeds
50g (1 3⁄4oz) sunflower seeds
25g (1oz) sesame seeds
4–6 rosemary sprigs, leaves picked
1–2 teaspoons chilli flakes
2 tablespoons tamari or soy sauce
2 tablespoons runny honey

Method

Heat the oven to 170°C/325°F/gas mark 3. Place all the seeds in a bowl. Tear over the rosemary leaves, add the chilli flakes and tamari or soy sauce, and toss everything together well.

Spread the seed mixture out over a large, flat baking tray. Drizzle over the honey as evenly as you can, then place the tray in the oven. Bake, turning with a spatula 2 or 3 times, for 12–15 minutes, until fragrant and looking toasty.

Remove the tray from the oven and allow to cool, again turning the seed mixture several times during cooling. The seeds should cluster up a little as they are turned.

Serve straight away, or cool thoroughly and store in an airtight jar or container for 2–3 months.

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