Angling Times (UK) - - TIPS & TACTICS -

SOAK two to three pints in glass casse­role dishes for 24 hours. Al­low for ex­pan­sion by only fill­ing the dishes a third full with dry seeds.

Af­ter soak­ing, I add a tea­spoon­ful of bi­car­bon­ate of soda and the same of sugar. I then put the casse­role dishes into a pre­heated oven set to around 200°C.

Leave them to cook for about half-an-hour -then spoon a few out. Squash them be­tween fin­ger and thumb and if they split, put them back in the oven and then test ev­ery five min­utes or so.

You want seeds that are still firm but easy to squash. Once sev­eral are like this, the cook­ing is over.

Next, I drain off the hot wa­ter, put the seeds in a big bowl, sprin­kle more sugar over them and cover with kitchen roll. Now I put them in a fridge to cool right down. Af­ter that I bag them up into half-pints.

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