ALL KINDS OF CAPER: MAKE YOUR NASTURTIUM CAPERS!

I bloody love nasturtiums. They're easy to grow, come in some absolutely gorgeous colours, and you can use literally every part of the plant if you feel so inclined. The leaves and flowers are great for adding some peppery colour to a salad, or you can whizz up the leaves into a pesto just like you would with basil, but one of my favourite things to do is use the seeds to make 'poor man's capers'.

As the flowers start to drop off you'll find clusters of big juicy seeds forming - nasturtiums put out about 3 per flower - that's quite a lot! Never one to let a good thing go to waste, I like to gather these up, saving a handful to dry out and plant next year, and the rest going into a jar a nasturtium capers.

All you'll need is the seeds (about a cup full), about 250ml of white wine vinegar, 1 teaspoon of rock salt and some freshly ground black pepper, and a 500ml sterilised jar.

Once you've gathered about a jars worth of seeds, give them a rinse, pat them dry and pop them into a sterilised jar.

Boil the vinegar with the salt and pepper, and then pour into your sterilised jar along with your seeds.

Seal up the jar and pop it into the fridge for about three months for a really good pickling!