In European cookery seeds are most often used in baking, to add taste and texture to bread and biscuits. Other cuisines incorporate seeds in stews and stir-fries.
Sesame seeds, which are little blonde disc shapes, have the most dramatic warm, aromatic flavour; sunflower seeds taste like they are good for you (and they are) and work well in bread; pumpkin seeds have a bit more bite than sunflower and tiny poppy seeds give a fragile graininess that is good in sponge or Madeira cake.
Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!
Low-fat recipes often need quite assertive ingredients in order to give you plenty of taste and flavour: this lovely Japanese-inspired soup is a great example, with shiitake mushrooms adding punch and meaty depth.
The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting coleslaw that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.