JAK O’DONNELL THE SISTERS RESTAURANTS, GLASGOW

A store cupboard staple for me is the Egyptian spice mix dukkah.

I came across it earlier this year when I was skiing in Switzerland of all places. We had it with bread and oil.

Being a chef, there I was up a mountain Googling this amazing ingredient. You can buy it in some supermarkets but homemade is best and it keeps for a good few months.

It adds a great depth of warm spice flavour but isn’t overpowering. I love using it to transform a Scotch lamb rump from a midweek tea to an exotic dish, or even to brighten up roast beetroots.

JAK’S DUKKAH RECIPE

• 400g chopped skinned roasted hazelnuts • 300g sesame seeds, toasted • 6tbs coriander seeds, toasted • 6 tbsp cumin seeds, toasted • 4tbsp garlic powder • 4 tbsp cracked pepper • 3 tbsp sea salt

Blend the hazelnuts to roughly break them down, not too finely though. Add in the rest of ingredients for a final blast in the blender then store in an airtight jar and sprinkle as you wish. You can add heat using chilli flakes but not too much, as you want to keep a subtle, warm spice.