Your choice of paprika will affect the final flavour of the dukkah. I like a sweeter smoked paprika as the I get a kick of heat from the peppercorns in this recipe. If you like heat choose a hot paprika.

Toasting and dry frying the seeds will bring out their flavour, its a small step but an important one so don’t miss it out. You can roast nuts and bigger seeds in the oven but keep an eye on them than can brown quickly.

Method for Dukkah

1. Toast the nuts, sesame and sunflower seeds in batches using a dry pan or roast in the oven. This can take a few minutes on the hob or longer in the oven. You want the nuts and seeds to be fragrant and just starting to brown.
2. Place the coriander, fennel and cumin seeds in a dry pan and toast for 2 minutes. Let cool slightly then pound in a pestle and motor until finely ground.
3. Put all ingredients into a food processor and pulse for a few seconds. You still want big chunks of nuts through the dukkah.
4. Once cool store in kilner chair or air tight container. It will keep for  in an air tight container up to 4 weeks.

Taste and adapt this recipe to your liking- add more or less spice, change the nuts and seeds depending on whats in your cupboard, keep the nuts chunky or blitz into a finer crumb.

Sprinkle on top of hot and cold meals- it’s great on poached eggs!