Almond, pistachio and hazelnut dukkah

{ MAKES ABOUT 430 G (15¼ OZ/2 CUPS) }

Use this dukkah as a balancing topping or as a crust on chicken or fish. You can fold it into your favourite dip, or sprinkle it on flatbreads, soups and baked vegetables.

110 g (3¾ oz/²/₃ cup) almonds, chopped

70 g (2½ oz/½ cup) pistachio nut kernels, finely chopped

105 g (3¾ oz/²/₃ cup) hazelnuts, chopped

75 g (2¾ oz/½ cup) sesame seeds

3 teaspoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon paprika

1½ teaspoons ground turmeric

½ teaspoon freshly ground black pepper

1 teaspoon sea salt (optional)

Toast the nuts and sesame seeds in a dry heavy-based frying pan over medium heat, stirring often, until golden. Add the remaining ingredients and stir for about 1 minute, until aromatic. Allow to cool. Store in a glass jar with an airtight lid for up to 1 month.

Note: For a photo of this dukkah, see here.