This mix of toasted spices, seeds and nuts makes a great dip mixed with olive oil
- 75g (3oz) blanched hazelnuts
- 1tbsp dried green peppercorns
- 1tsp fennel seeds
- 1tbsp cumin seeds
- 3tbsp coriander seeds
- 1½tbsp sesame seeds
- ½tsp nigella (kalonji or black onion) seeds
- 1tsp each sea salt and paprika
This mix will keep in an airtight container for a couple of weeks. As well as a dip for bread, it can be sprinkled over cooked meat or fish, or on salads.
Heat the oven to 180C, 160C fan, 350F, gas 4. Toast the hazelnuts for 10 minutes; remove from the oven and allow to cool slightly. Heat a dry frying pan, then add the peppercorns, and the fennel, cumin and coriander seeds. Toast gently in the pan for a minute or so, until they become fragrant and begin to pop.
Crush the peppercorns and cooked seeds in a pestle and mortar (or whizz in a spice grinder); they should be finely crushed but still have a little texture. Put into a bowl. Finely crush the hazelnuts with a pestle and mortar, or put them in a bag and use a rolling pin.
Add the nuts to the other spices, with the sesame and nigella seeds, sea salt and paprika. Stir well and check the seasoning.