Once you have your stash, the possibilities are limitless. Sprinkle toasted pumpkin, sunflower or sesame seeds on to salads, or enjoy them speckled over the surface of, or mixed into, the dough of your bread, bun or scone. Toss them into stir-fries or pilaffs, or scatter them over roasted or steamed veg. Pounded and mixed with chopped herbs, perhaps with some citrus zest and breadcrumbs, too, some seeds make a good coating for grilled fish or meat – try coriander seeds with some thyme and lemon zest on pork, or sesame seeds, breadcrumbs and lemon zest on meaty fish fillets.