Dukkah

• ½ cup hazelnuts

• ½ cup sesame seeds

• 1 tbsp coriander, dried • 2 tbsp cumin seeds

• 1 tsp sea salt

• Pepper, to taste

• I usually have soaked and roasted hazelnuts ready in my fridge - let’s face it they’re the chocolates of nuts - but if not just put them in a preheated 180C/ 350F oven for 3-4min, then put them between a tea towel to rub off the skins.

Meanwhile add the coriander, sesame and cumin seeds in a warm saucepan, up to 5min. Add salt and pepper and put everything in the food processor. Stores well in a sealed jar in the fridge