Soy Sunflower Seeds

These have their roots in macrobiotic cooking; in fact my partner, Michael, learned how to make them when he was macrobiotic almost 25 years ago. Heat a heavy-based fry pan and add a large handful of sunflower seeds. Toast in the pan, shaking and stirring frequently over moderate heat, until they colour. Add 2 tablespoons of soy sauce or tamari (wheat-free soy sauce) and cook to evaporate it, stirring constantly. Once the liquid has all gone, tip the seeds on to a plate and leave to cool. Separate any seeds that have joined together and store in an airtight jar.