Dukkah is a Body Retreat store cupboard favourite, a sprinkling adds great texture and flavour to main meals and salads. Originating from Egypt dukkah or duqqa would traditionally be served with oil and bread. I love it on top of avocado, eggs and soups, in fact if I had it my way it would be going on top of most meals!

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1tbsp fennel seeds

• 1 tbsp peppercorns

• 100g hazelnuts

• 100g pistachios

• 50g sesame seeds

• 50g sunflower seeds

• 1 tsp salt

• 1/2 tsp sweet paprika

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!