Keep a healthy stock of our English Dukkah with Thyme in your larder at all times. Lightly spiced and delicious, it is the perfect topping for sprinkling on soups, avocado on toast and salads.
Preheat the oven to 190°C.
Spread the hazelnuts, sunflower and pumpkin seeds out in an oven tray and bake for 8–10 minutes until just golden brown. Keep to one side.
Place a medium frying pan over a moderate heat and add the coriander seeds keeping the pan over the heat for a couple of minutes until the seeds start to release their aromas. Add the fennel seeds, dried thyme and black onion seeds and return to the heat for a further 1 minute.
Tip the cooled nuts, seeds, salt and black peppercorns into the bowl of a food processor and pulse until roughly chopped. Store in a tightly sealed jar and use to sprinkle over scrambled eggs, avocado on toast or our delicious new Rocket and Pea Soup.