Sunflower and Mushroom Spread
4 oz (115g) sunflower seeds
4 tbsp vegetable oil
4 oz (115g) mushrooms, finely chopped
2 tbsp fresh herbs, or 1 tbsp dried
Garlic, salt and pepper to taste
Put the seeds into a heavy based pan and dry roast them until they
begin to colour, stirring them occasionally. Grind to a coarse powder.
2. Heat half the oil and fry the mushrooms for a few minutes. Stir
together all the ingredients, making sure they are thoroughly blended.
3. Store the spread in a small plastic container in the fridge - the flavour will ripen if you leave it a day.