It’s that time of year. I am scanning the US sites with envy as I see all the amazing halloween displays and goodies to buy. Here in the UK we’re a little late to join the Halloween party but I’ve been carving pumpkins for years and love the buzz of trick or treating on a cold October night, though I do struggle to give trick or treaters all that sugar as I see it as the enemy on so many levels. Still more of this in another blog. If I’ve got my act together in time I’m going to create some healthy trick or treater treats to hand out. For now I’m simply using up the pumpkin seeds from my carved pumpkin rather than adding them to the compost! It's a perfet halloween recipe and great for kids to cook too. They'll love (or hate) the feel of the strigy stuff that holds the seeds in place!
2 table spoons rapeseed oil
1 teaspoon fennel seeds
1 dried chill or clilli flakes
1 table spoon sea salt – I used Himalayan Pink Salt
Scrape the seeds from your pumpkin with a wide, flat spoon. I roasted the pumpkin separately for another recipe but if you are simply carving yours for Halloween then this is a great way to use the centre and still keep the showy display!
Pull away the strings of flesh and rinse the seeds clean. This is easiest done with your fingers and rinsed in a colander.
Spread them evenly over a large baking tray, drizzle with oil and sprinkle with the fennel seeds, salt and chilli. Mix everything together with your hands – it feels fantastic! I bashed my seeds, chilli and salt in a pestle and mortar first but if you are using chili flakes and coarse sea salt you don’t need to do this.
Bake at 180°C/350°F/gas 4 for around 10 minutes, or until seeds are lightly golden brown.
Leave to cool on the baking tray and then transfer to an airtight jar.