Jill Dupleix
Dukkah Photo: Edwina Pickles

The one and only extra you need to spice up all your summer cooking - a jar of home-made dukkah (doo-kah); a dusky, exotic Egyptian spice mix that adds an instant nutty crunch to everything from salads to dips, grills and kale chips.


100g sesame seeds

3 tbsp coriander seeds

2 tbsp cumin seeds

100g blanched almonds

100g macadamia nuts

1 tsp ground cinnamon

1 tsp sea salt

½ tsp cracked black pepper


1. Toast the sesame seeds in a dry, hot non-stick pan for 20 seconds until golden, then set aside to cool. Toast the coriander seeds, cumin seeds, almonds and macadamia nuts for 30 seconds until golden, then set aside to cool. Pulse seeds and nuts in a food processor until broken down to a fine rubble. Add cinnamon, sea salt and pepper and toss well. Store in an airtight container in the fridge.