Gill Meller's spring snack to have with a drink

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Honey-roast seeds with chilli, thyme and rosemary

21 Oct 2016 |

We love a Friday afternoon drink here in the office and Gill Meller has provided us with the most delicious snack to accompany our preferred poison! You may know Gill as the head chef from the River Cottage television program. 

Gill's first book is called Gather and it's a sensational offering of 120 recipes inspired by the landscapes in which he lives and works. From seashore to woodland, orchard to garden, field to farm and moorland to harbour, this is the best kind of cooking and eating, showcasing simple, honest dishes made from natural, abundant foods. 

Here's the recipe for his honey-roast seeds with chilli, thyme & rosemary, enjoy! 

Honey-roast seeds with chilli, thyme & rosemary 

How can I argue with honey? It is pure to the point of perfection. A million things with wings have made it, that’s all they ever do. It will always amaze me, in all its forms, and has to be one of my most treasured ingredients. Here I’m using it to bring sweetness, depth and character to these mixed toasted seeds. Serve with drinks, in packed lunches, scattered over salads or as a simple snack on the go.

Makes 2 jars

100g pumpkin seeds

50g linseeds

50g sunflower seeds

25g sesame seeds

4-6 rosemary sprigs, leaves picked

1-2 teaspoons chilli flakes

2 tablespoons tamari or soy sauce

2 tablespoons runny honey

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. 

Gather is by Gill Meller and published by Quadrille Books, for more information head here