Of course it’s lovely to save some pumpkin seeds to plant next year, but I definitely don’t need to grow 100 pumpkins! So this recipe is a really satisfying way of using up every last seed! Any variety will do – if you can eat the pumpkin you can eat the seeds! And there are loads of different combinations of spices and flavours to roast them in, but this is our favourite. A very simple and tasty little snack! Happy munching.

Scoop out the seeds. Toss them in tamari and olive oil. Roast for 12 minutes at 170C.

PS: I’m yet to try this, but apparently if you par-boil the seeds for 10 minutes in salty water, they come out much crunchier. Worth a try!

For information on growing organic pumpkins click here!