Preheat the oven to 180°C.

Place the walnuts, pumpkin seeds and pine nuts on a tray and bake for 8-10 minutes, until the nuts are lightly roasted.

Put the cumin, coriander, fennel and pepper in a wide pan and dry fry (without oil) for 3-4 minutes until fragrant.

Put the roasted nuts and seeds in a food processor and pulse briefly.

Grind the toasted spices, in 2-3 batches, using a mortar and pestle.

Add the spices, chilli and salt to the nut mixture and and pulse briefly so they are well combined and the nuts are ground into chunks. (I like them to have some texture, not to be completely sandy butter!)

Add the sesame seeds and transfer to an airtight container. You can sprinkle the savoury dukkah on anything that takes your fancy – from lamb to salads, pizza, pasta, dips, eggplant – even soup!