Dry-fry sesame seeds in a hot non-stick pan for about 15 seconds, moving them constantly, then cool. Dry fry coriander and cumin seeds until fragrant, then cool. Dry fry almonds until lightly golden, and cool.

Grind almonds or blend in a food processor. Grind or pound sesame seeds, coriander and cumin seeds to a coarse mixture, not a fine powder. Add sea salt and pepper, and mix well. Store in an airtight container or gift-pack in 6 x 50g airtight jars. Should last for weeks.

Give suggestions for use: Dip fingers of Turkish bread into olive oil and then into a small bowl of dukkah for an easy appetiser with drinks. Sprinkle dukkah over steamed vegetables with a squeeze of lemon juice. Fold it through yogurt as a dip or a relish; whisk a little into a salad dressing or sprinkle over barbecued lamb, chicken or fish.