Chili-lime toasted pumpkin seeds (Pepitas enchiladas)

1. Finely grate some of the lime zest, then squeeze the juice.

2. Heat a large dry frying pan over medium heat and toast the pumpkin seeds, shaking constantly, for 3-4 minutes until they start popping and puff up slightly.

3. Drizzle with the oil, add the chili powder, garlic powder and salt and stir for another half minute.

4. Pour in the lime juice – it will sizzle – and keep stirring until it has completely evaporated and the spices cling to the seeds (about 1 minute).

5. Tip onto a tray, sprinkle with the lime zest and leave to cool completely – they turn really crunchy as they cool.

6. Serve in small bowls as a snack or sprinkled over salads; they keep for a week in an airtight container.

Tip: Don't leave the pan – pumpkin seeds burn in a moment and turn bitter.