As October draws to a close, Halloween just a night away, and perhaps you are feeling in the mood for something flavoured with pumpkin.
Have you given the Pumpkin Pie black tea a try. Smooth and creamy with a hint of those familiar pumpkin pie spices, it's a lovely warmer at this time of year.
Or for something completely different, why not try some matcha pumpkin seeds?
Save the seeds when you are carving a pumpkin and then toast them - here's how.
Combine 1 tbsp coarse salt with 1/2 tsp matcha powder.
Rinse the pulp off the seeds and drain them. Line a pan with parchment paper or foil. Toss pumpkin seeds with a healthy cooking oil, and a salt and matcha powder mixture, then put the seeds on the pan and place it in a 250F oven for about 1 hour, tossing every 15 - 20 minutes.
You could try it in your microwave or a skillet on the stovetop.
You could also do this with other types of seeds, like acorn or butternut squash.
If you have matcha-salt leftover, try it on other foods, like poached or fried eggs, or in a grated carrot salad.
