Serves 50 depending on use

Dukkah is an Egyptian spice mix that's much loved and even used for breakfast. The mixture of spices varies from family to family. It's all the rage in Australia at present. Serve as dips with cruditws or as a spice rub for chicken breast or lamb.

Also good served with Lebanese flat bread and olive oil. It keeps for weeks or even months in a screw-top jar.

50g hazelnuts
225g sesame-seeds
110g coriander seeds
50g cumin seeds
salt and freshly ground pepper

Preheat the oven to 200deg C.

Roast the hazelnuts in the oven for 8-10 minutes or until the skins loosen. Rub them off in a tea-towel.

Put the sesame seeds into a dry frying pan over a medium heat, stir until they change to a slighter darker shade and start to pop. Transfer to a plate to cool.

Next add the coriander seeds. Stir and toast for a few minutes until they begin to smell more aromatic, and add to the sesame seeds.

Toast the cumin seeds next, taking care because they burn more easily than the other spices.

Put the cool spices and hazelnuts into a spice grinder or food processor and add salt and pepper. Whizz for a few seconds or better still pulse. It is important not to over blend or a paste will form. Dukkah should be a loose, grainy, spice mixture.