Yorkshire dukkah- a spice and nut mix for sprinkling on dishes to add flavour and crunch

Preparation time: 10 mins

Cooking time: 10 mins

Number of servings: 4-6

Carbon Footprint (per serving): kgCO2e

Recipe submitted by: Viv Hargreves (Season Well)

Ingredients

100g hazelnuts (or almonds) 50g seasonal seeds* – eg sunflower, pumpkin or a mix 2 tablespoons aromatic seeds eg fennel, lovage, coriander 1 tablespoon marjoram or thyme – fresh or dried Salt and pepper *Note: you can try a mix of whatever seasonal seeds you have to hand or can forage – try poppy, hogweed, nettle or even Himalayan balsam seeds!

Method

Put the frying pan on a medium heat to warm, then gently toast the hazelnuts till they have brown patches. Remove the nuts and then toast the pumpkin or sunflower seeds in the same way. Gently toast the aromatic seeds until they start to release their aromas. Chop the larger nuts and seeds roughly. Put the aromatic seeds and herbs into a mini chopper or a pestle and mortar and crush to a coarse powder. Add in the chopped chunkier seeds and nuts, plus salt and pepper and mix together. Use it as a topping for eggs, dip for bread and oil, or as a condiment for many dishes

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Equipment

You need to have either food mixer ( mini chopper that comes with a hand held blender is great) or a pestle and mortar to make this dish

Considering Carbon Footprint

Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

Suppliers

We absolutely encourage you to grow your own herbs and let some go to seed so you can harvest the seeds as well as the leaves for your cooking. If you don't have the space for so many herbs then you can find fennel growing in a number of community gardens: Kirkstall Abbey gardens, Old Fire Station Gardens. You can also buy corriander seed and fennel seeds from regular supermarkets and international shops. Lovage seed is much harder to find. You can grow your own or look out for in community gardens. We pick lovage from Incredible Edible herb beds in Guiseley. It's a strong celery type flavour so if you can't find any you could miss out but use a little celery salt instead of normal salt. *We highly recommend keeping your eye-out for foraging walks in your area so you can learn to pick wild seeds like nettle, hogweed and balsalm. Please don't pick anything unless you are 100% sure you know what it is. We run foraging walks from time to time so email us Hello@seasonwell.co.uk if you'd like to be notified whenever we re running one.

Nutritional Information

The nuts and seeds in the Dukkah can be a way to add extra protein to your veggie dishes

More Useful Information

The simplest way to get the full dukkah flavour is to add it to olive oil and then dip bread in it. But there are so many other ways to use it to add flavour, texture and nutrition to your dishes You can use as a garnish for: Roasted or steamed veggies Soup Mash Salads Hummus ………..whatever you like really!

We made this recipe especially for the Get Growing Leeds celebration. Dukkah is originally a Middle Eastern condiment. We made this Yorkshire version by using seeds from plants we have grown like fennel and lovage. People who tried it thought it was delicious.

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Yorkshire dukkah- a spice and nut mix for sprinkling on dishes to add flavour and crunch