50g walnuts, broken into pieces

25g sesame seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon dried chilli flakes

1/2 teaspoon salt flakes

1/2 teaspoon ground black pepper


Dry fry the whole lot together for about 4 minutes, until the sesame seeds have turned a pale golden colour & the aromas are wafting out of the pan.

Crush in a pestle & mortar but keep relatively coarse.

Serve with chunks of bread & a dish of Mrs Middleton's Cold-Pressed Rapeseed Oil. Dunk the bread in the oil then the dukkah, to get a good coating.

Can be stored in an air tight jar for up to 2 weeks. Also yummy sprinkled on salads or meat.