Pumpkin Seed Brittle

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with baking paper and set to one side.

2. Scoop the seeds out from a pumpkin or squash and transfer them to a bowl. Cover the seeds with water and swirl round to loosen the seeds from any pumpkin/squash flesh still attached. Pull any threads of flesh away from the seeds and disacard it. Drain the seeds and spread them out on a couple of sheets of kitchen pape. Pat dry.

3. Remove any remaining bits of flesh that may still be lingering, then scoop the seeds into a dry frying pan. Set on a medium heat and toast for a few mins, stirring constantly, till the pumpkin seeds are a little puffed up and lightly browned. You want to dry them out.

4. Scoop the toasted pumpkin seeds into a mixing bowl. Add the buckwheat groats with a pinch of salt and 1 tsp mixed spice. Toss the seeds and buckwheat in the bowl to lightly coat them in the spice.

5. Add the coconut oil and honey to a small pan and set on a medium heat. Let the oil and honey melt and combine, then bring them to a gentle boil. Remove from the heat and pour over the pumpkin seeds and buckwheat. Stir well to coat in the sticky mixture.

6. Spread the pumpkin seed mix out on the baking tray in a thin layer. Slide into the oven and bake for 10-12 mins till golden brown. Remove from the oven and let the brittle cool completely on the baking tray. When it's cold, break into pieces and store in an airtight tub for up to 5 days. The brittle is great served with ice cream, used to top fruit and yogurt, or just as a snack by itself.