HAZELNUT & EGG

Dukkah (Adapted from Ottolenghi recipe)

70g hazelnuts, with their skins


2 tbsp sunflower seeds


1 tsp fennel seeds


1 tbsp cumin seeds


1 tbsp pink peppercorns

3 tbsp coriander seeds


1½ tbsp sesame seeds


1 tsp nigella seeds


½ tsp Maldon sea salt


1 tsp smoked paprika

Roast the hazelnuts in the oven for 10 minutes then add the sunflower seeds for a further 10 minutes, keeping them separate from the nuts. Spread the fennel seeds to a frying pan for 30 seconds. Add the cumin seeds and cook for another 30 seconds, then tip both into a little bowl.  Roast the peppercorns about 30 seconds, then transfer to a separate bowl. Cook the coriander seeds for up to a minute and tip into a third bowl. Reduce the heat and cook the sesame and nigella seeds together until the sesame turns light brown. Crush the nuts them coarsely, then transfer to a medium bowl. Lightly crush the cumin and fennel seeds, and add to the hazelnuts. Repeat with the coriander seeds, followed by the peppercorns and then the sunflower seeds. Add these to the nut bowl, along with the sesame and nigella seeds, add salt and paprika, and mix well.

They were big questions, but he didn’t really care. 

He turned back to what he was eating and gave it his full concentration.