Soy sunflower seeds

These have their roots in macrobiotic cooking. Heat up a heavy-based frying pan (skillet) and add two handfuls of sunflower seeds. Toast in the pan over a medium–low heat, shaking and stirring frequently until they colour. Add 2 tablespoons of soy sauce or tamari (wheat-free soy sauce) and cook to evaporate it – stirring constantly. Once it has evaporated, tip them onto a plate and leave to cool. Separate any seeds that have joined together and store in an airtight jar.