What is it? An Egyptian spice and seed blend that includes cumin, coriander and sesame seeds. You'll find it in the cooks' ingredients aisle - and it's a great way of livening up lentils. Check out our easy recipes for using any extra bits up.

For an easy side dish, make dukkah-spiced sweet potato wedges

Ready in 50 minutes Serves 4

Peel and cut 8 sweet potatoes (about 900g) into thin wedges, toss in a bowl with 1 tbsp olive oil, 1 tbsp dukkah spices and a generous pinch of sea salt. Transfer to a large roasting tin and spread out into a single layer. Roast at 200°C, fan 180°C, gas 6, for 45 minutes until tender.

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For a quick party dip, make dukkah-spiced yogurt and serve with toasted pitta

Ready in 10 minutes

Serves 4

Combine 300g Greek yogurt with the juice of ½ small lemon and 1 small garlic clove, crushed, and season lightly with salt and freshly ground black pepper. Heat 1 tbsp olive oil in a small frying pan over high heat and toast 1 tbsp dukkah spices until fragrant - 1-2 minutes. Drizzle over the yogurt and stir gently to combine. Serve with toasted pitta.

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For a simple canapé to serve with drinks, make dukkah-spiced aubergine and goats' cheese rolls

Ready in 30 minutes Makes 30

Thinly slice 1 large aubergine into about 30 rounds (about 5mm thick). Brush lightly with olive oil and season with a little salt and freshly ground pepper, then griddle for 2-3 minutes on each side until cooked. Leave to cool. Divide a 125g log of Abergavenny goats' cheese between the aubergine slices, then roll up the aubergine and secure with a cocktail stick. In the same griddle pan, toast 1 tbsp dukkah spices until fragrant, about 1 minute. Sprinkle over the aubergine rolls.

 

About the author

Sarah Alcock