Posts tagged fennel

Raw Citrus Salad


f you’ve been (un)lucky enough to experience the heat wave that swept the UK last week then you’ll probably agree that appetites change from being food dominant to a welcome craving for frosty, cold and delicious beers. Iced rose if thats more your thing, or perhaps just a freshly made lemonade in the sunshine. However, food still has its place but freshness, lightness and nothing too heavy takes the culinary crown. This salad was perfect after what was probably the hottest day of the year so far. After trawling over London for a meeting – which at the time felt dramatically reminiscent of a desert voyage – I was in no fit state for cooking anything too warm later that evening….

This therefore seemed the perfect opportunity to make a fresh salad but one to replenish the nutrients. And time to crack out an ingredient that’s been waiting patiently in my pantry for the past few months. A little gift from overseas from the Norwegian’s.  I’ve not seen a oil like this before but have been delighting in it since. Whilst I’ve tried flavoured oils in the past which I’ve found to be either bland or synthetic, this little oil/balsamic combo – mandarin oil with an epic peach and apricot balsamic – served neat and combined in equal measures with some crusty bread for dipping was amazing! I instantly thought seafood, fennel, and raw salads….after thoughts of frosty beers and rose. I did mention it was very hot…

With a lack of garden space or even a balcony in London (sympathy welcomed) there was sadly no place for a BBQ here. But if you do then this would be an amazing salad served with charred barbecued squid or octopus. Or keep it simple and griddle your asparagus or sea bass. The smoky bbq flavour is perfect for anything citrus here.

Like I said, its a meal for a hot day…minimal effort, more an assembly of flavours. Feel free to add in any other ingredients of choice or fish and seafood.

*NOTE – if you’ve no time to pop to Norway for these delights, a really good extra virgin olive oil with either a generous squeeze of lemon/lime/orange would work a treat. Try adding a few very thin slices of orange segments or grated zest too. Blood orange if you’re feeling extravagant.

Serve 2

  • 2 celery sticks, finely sliced
  • 1 bunch asparagus spears
  • 1 bulb fennel, sliced wafer thin (using a mandolin if you have one)
  • 1 handful walnuts, toasted and lightly crushed
  • Small bunch fresh basil and mint, finely chopped
  • 1 lemon/orange/lime
  • Extra virgin olive oil and 1 orange OR flavoured citrus oil or equivalent to above
  • 2 sea bass fillets (or as above, squid, octopus etc)
  1. Hest a frying pan/griddle pan to medium high and add a splash of light olive oil. Griddle the asparagus spears to just take off the rawness for a few minutes until beginning to char. Season and remove from the heat and set aside.
  2. In a large mixing bowl, combine the celery, shaved fennel, toasted walnuts and finely chopped herbs.
  3. When the asparagus spears have cooled a little, add them to bowl.
  4. Season and grate in the zest of half the lemon.
  5. The next bit if up to you. Add the citrus oil, and the juice of half a lemon or add the juice of an orange/lime and some plain, extra virgin olive oil. Its all about taste. You need a fresh citrus flavour but it needs to be balanced.
  6. Set aside once done. Fry your fish and serve atop your fresh salad.

I served mine alongside some roasted carrots …I’ll admit this isn’t supporting the cooling and ‘non hassle’ trend I championed above. What can I say, the frosty beer worked a treat…

  • Slice 2-3 large carrot into chunky diagonal chunks
  • Season and drizzle with olive oil
  • Scatter with 1 tbsp of cumin seeds
  • Roast for about 25 minutes until starting to caramelise and soften. Check after this time and leave in longer if needed.
  • 5 minutes before they look ready, add 1 btsp running honey and combine. roast for 5 more minutes.
  • Remove from the oven and served, slightly cooled, with your citrus salad (also lovely to add chopped parsley and crumbled feta/goats cheese)


Chorizo & Butterbean Stew


his recipe is the absolute ideal for a balmy, summer provoking Monday night after work. My mind battled with the joys of staying out in the sun as long as possible and the equal craving for some kitchen relaxation that only stirring a pan with a wooden spoon can bring. Ideal for a speedy but flavoursome dinner that can be knocked up in minutes for one, for two, or for many and tomorrows leftovers.  Admittedly my holiday blues were kicking in….so the Med influence snuck back to the kitchen.

Mediterranean food is not usually my cuisine of choice but having spent last week in Corfu on a grounding, enlightening and entertaining yoga retreat (Just Relax Yoga retreats) dining on gorgeous vegetarian tapas and authentic Greek dishes, it solidified my theory that you only need just a few star ingredients to make a knock out dish. After many a beer one night in the Greek sun and a hunger like a pig on a diet, me and the yogis frantically ordered a table full of tapas. Now it may…may have been the hunger and hanger that made it more memorable but when a glutinous bowl of giant butter beans bathed and hugged in a smooth creamy tomato sauce was placed in front of me, I was in heaven. Devine. I’ll admit, the butter beans were twice the size in Greece but beggars can’t be choosers in London eh? After a week in Greece I was keen to get something similar into my regime…

Serves 2

  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 400-500g chopped tomatoes (1 can or carton)
  • 150g chorizo, diced/cubed
  • 1 tbsp fennel seeds, light toasted then crushed
  • 1 x can butter beans, drained
  • Bunch basil and parsley, chopped
  • 1 lemon, zest
  • Salt and pepper
  • 2 x sea bream or a white fish fillet of choice.
  1. Soften the onion in a little olive oil in a saucepan for about 10 minutes until translucent and starting to caramelise.
  2. Add the chorizo and the garlic and cook for a few more minutes until the chorizo is beginning to crisp and release its oils.
  3. Add the chopped tomatoes, crushed fennel seed and some generous seasoning.
  4. Simmer until reduced a little for 5 minutes or so.
  5. Add the drained butter beans and heat through.
  6. Simmer until reduced to a stew like texture. Taste and season as needed.
  7. Finally add the lemon zest and herbs and stir to combine.
  8. Serve with fried or grilled fish and a scattering of leftovers herbs and lemon! (Gremolata is wanted)

Fennel and Sumac Seabass



love fennel. I love sumac. I love sea bass. This will be a short blog post. If you’re new to sumac its commonly found as a pretty pink powder made from berries that are dried and ground and has a lovely tart/sour taste to give a sharp kick. Lovely sprinkled on flavoured yoghurts, in flatbreads, on humus or rubbed lovingly into chicken, vegetables and meats. Controversially it could be a bit pungent for delicate sea bass but its lemony flavour is a lovely match.

Being one of Ottolenghi’s favourite spices…need I say more….

Serves 2

  • 1 tbsp fennel seed
  • 1/2 tbsp sumac (see here but this can be found in all supermarkets)
  • 2 tbsp olive oil
  • 2 seabass fillet (or sea bream/other white fish fillets)
  1. Dry toast the fennel seed in a dry hot frying pan until fragrant. Remove from the heat and add to a pestle and mortar. Grind well.
  2. Add salt and pepper.
  3. Score the sea bass fillets with a single cut on the skin side to avoid curling while cooking. Then massage the fennel into each fillet and a pinch of the sumac (the remainder of the sumac is best sprinkled on after) with a splash or oil. Leave to rest until needed
  4. When ready to cook, heat a frying pan on medium high. Fry skin side dow for 2-3 minutes until he flesh side is beginning to turn white.
  5. Turn and finish the cooking for 30seconds – 1 minute.
  6. Remove from the pan and sprinkle with the ground sumac and a good wedge of lemon juice!


Bream, Fennel, Prawn Bisque

Jess - bream


struggle with choosing my ‘last meal’ when asked on occasion but a bouillabaisse, bisque or seafood dish comes high up there with my true foodie loves hence my adoration of this simple bisque sauce. I have previously blogged this but due to its rich and deep flavour it only requires a simple and fuss free accompaniment so served here with roasted fennel and bream its devine. I am always staggered and amazed at the amount of flavour that the otherwise wasted shells and heads of the prawns make to a sauce! Such a depth of traditional flavours. Topped with fennel, simply fried fish and the meaty rewards of the prawns its a simple weekend feast that takes relatively no time, just some organisation, prep and speed and focus on delivery! Voila…

Note the lack of carb here purely due to the richness of the rest of the ingredients. But this would be lovely served with some buttery chive mash as seen here or with a thickly sliced and toasted sour dough crouton and punchy rouille seen here.

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Serves 4

  • 1 x Prawn bisque recipe (see here) using about 12 large, shelled king prawns (see note for shelling and deveining prawns)
  • 4 sea bream fillets
  • 2 bulbs fennel, halves vertically
  • Small glass white wine
  • Handful parsley and chives, chopped finely
  • 1 large bag spinach
  • 1 knob butter
  • 1 lemon

Jess - bream4

  1. Preheat the oven to 200°C and line a baking tray with foil. Add the halved fennel bulbs and season well. Drizzle with a touch of olive oil and then pour over the white wine. Roast for about 40 minutes until tender and beginning to char.Jess - fennel
  2. Make the sauce as per the instructions and keep warm while you cook the seafood.
  3. When the sauce is done and warming and the fennel is cooked the next few steps need to be done quickly so ensure that everything else is ready to go and at hand. I advise that you pop your serving dish (shallow bowls recommended) in the oven at this point so that they are warm on serving.
  4. Heat a splash of oil in a large frying pan over a medium high heat. Cut each bream fillet in half and then score the skin to prevent it curling up on the hot pan. Season. When the oil is hot, add the fish skin side down and then throw in your cleaned shelled prawns.
  5. Cook skin side down for about 2-3 minutes until he flesh on top is only pink in the centre and the flesh is starting to cook through. Add the knob of butter to the pan and flip the prawns and the fish and finish the cook for a final minute coating in the butter. Add the lemon before removing the prawns and fish from the pan and setting aside for 1 minute to rest while you cook the spinach.
  6. Add the spinach to remaining pan oil and butter and wilt as you like.
  7. To serve, place a handful of the spinach in the base of your serving bowl and top with a wedge of the fennel.
  8. Top each with two halves of the bream.
  9. Roll the prawns briefly in the chopped herbs and arrange around the outside.
  10. Finally, spoon over around 4 tbsp of the sauce around the dish and scatter with any leftover herbs.

Jess - bream3

NOTE: To shell and devein a prawn. Take your raw prawn and crudely snap off the head and set aside. Now take the legs and peel outwards away from the body. The prawn has a thin and plastic like shell which peels away easily. You should be able to take this off in one piece, legs and tail too but its usually required broken into pieces. Set these aside too and then rinse the prawn in cold water.

Deveining is important. It removes the outer backbone intestinal vein which is unpleasant and unprofessional to leave in and eat. With a sharp knife carefully slice down the back of the peeled prawn vertically only cutting about 2mm into the flesh. You should see a black vein. Very carefully as it will break easily, get your knife tip underneath and prize out the vein and discard. The prawns will now also have a fanned outer edge giving the look they have when fried.

Harissa Chicken With Orange Herb Barley Salad

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ts safe to say I’m a fan of Greece. The food, the weather, the glassy wakeboard inviting waters and the calming pace of life. I’ve even been partial to the odd Greek wine! I visit every year for my dose of Vitamin D and halloumi and to brush up on my water sports. But I’ll focus on the food for the time being. After experimenting with a unassuming pack of Odysea’s deliciously authentic Saganaki cheese last year it was time to venture into their range a bit more with my appreciation of Greece and the Med. Being the good natured Greek loving company that they are I arrived home one Friday evening after work to a box of delightful goodies to sample and experiment with!

And sample I did.

This recipe is adapted from a Bill Granger combination I once saw and with all the right flavours from Odysea (with the odd ‘forage in the pantry’ twist) it was the perfect foundation for my med inspired dish to help prolong the recent spring sun. The roasted oranges add a really unusual touch here along with the gentle spicing which are a perfect match with Odysea’s punchy, creamy and crumbly feta cheese. Heaps of mint, dill and lemon juice bring it all to life and sooth the post harissa spice! One to give a go on a sunny but still brisk Spring evening.

Serves 4

  • 2 small oranges
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp ‘Odysea Wild Thyme & Fragrant Honey’
  • 2 tbsp olive oil
  • 200g pearl barely or spelt
  • Juice 1 lemon
  • 1 carrot grated
  • 200g ‘Odysea Greek Feta‘, crumbled in large chunks
  • Large handful mint leaves
  • Small handful dill, finely chopped
  • 2 small poussin (or 4 joints of chicken e.g. chicken legs, thighs etc)
  • 4-6 tbsp of ‘Odysea Harissa spread‘ or 2 tbsp harissa paste
  •  2 large garlic cloves
  • Salad to serve – I used a crisp mix of chicory, little gems and watercress dressed in some lemon and extra virgin olive oil (Odysea of course)
  1. Preheat the oven to 220°C.
  2. Marinade the poussin in the harissa, seasoning well and then add 1 pealed, gently crushed garlic clove to each cavity and set aside.Jess - Harissa Chicken5
  3. Slice the oranges thinly and place on a lined baking tray evenly spread. Grind the fennel, cumin and chilli flakes in a pestle and mortar and then add the honey and olive oil and mix well. Coat the oranges slices in the mixture.
  4. Bake in the oven for 20-30 minutes, keeping an eye on them until they begin to caramelise and char. This time with vary depending on how juicy the oranges are. Leave to cool slightly.
  5. Cook the barely or spelt according to the packet instructions until tender then drain well and leave to cool to room temperature.
  6. Meanwhile, turn the oven down to 190°C and place the poussin on a lined baking tray. Bake for around 40 minutes until tender and the juices run clear. Set aside to rest while you finish the salad.
  7. Add the warm oranges slices to the drained grains.
  8. Stir in the juice of the lemon, plenty of salt and pepper and the chopped dill.
  9. Scatter in the crumbled feta, the grated carrot and stir to combine.
  10. Finally, roughly chop the mint at the last minute and add to the grains and stir.
  11. Loosen with a little more lemon or a splash of extra virgin olive oil if needed
  12. Carve your rested poussin in half and serve half each alongside the grain and green salad, scattered with extra mint if you like

NOTES: This would also be lovely with a side of warm pillowy flatbreads, dipped into a cleansing and fresh lime and coriander yoghurt or tzatziki.

For a wine match I would suggest a fresh Chenin Blanc or the slightly aromatic taste of  Viognier.

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Pea and Avocado Dip with Sprouted Olive Oil Crackers

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Jess - rudehealth


irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

  1. Preheat the oven to 220°C and line a large tray with baking parchment.
  2. In a large bowl or food processor combine all the ingredients except for the salt until you have  affirm dough.
  3. Leave to rest for 30 minutes or so in the fridge.
  4. When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
  5. Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
  6. Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
  7. Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

  • 150 peas, defrosted or fresh
  • 1 lime, juice
  • 1 crushed garlic clove
  • 1 tbsp creme fraiche
  • 15g pistachios
  • 1 avocado, chopped into chunks
  • 1 tsp spice mix (see here)
  • 60g feta cheese
  • Handful mint leaves
  • Chives, dill and chilli oil to garnish
  1. In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
  2. Add plenty of seasoning and then add the feta cheese and avocado.
  3. Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
  4. Serve scattered with chopped dill and chives and drizzled with chilli oil

Jess - Peaavocadodip2


Lime Salmon, Sesame Courgette Noodles




Here is a delicious new salmon recipe I’ve been meaning to attempt! Inspired and adapted from ‘Moorish; cook book. Drying the lime zest here really intensifies the flavour and baking in a parchment parcel guarantees a beautifully moist salmon fillet. Serving suggestions are endless but I’m obsessed with my julienne peeler so not even my countlessly grated fingers (they are very sharp!) has stopped my experiments. Use here for a courgette ‘noodle’ salad. I literally think I’d choose these oven pasta in a blind tasting. Healthier and more delicious. Sorry Italy.




Serves 2

Lime Salmon

  • 2 salmon fillets
  • 1 tsp fennel seeds, lightly roasted and crushed
  • Zest of 1 lime
  • Pinch Cayenne pepper/Chilli powder
  • ¼ tsp chilli flakes
  • 2 tbsp olive oil

Courgette Noodle Salad

  • 1 large courgette
  • ½ small cucumber
  • Bunch mint, finely chopped
  • Bunch coriander, chopped
  • Small green chilli, chopped finely
  • 1 tsp sesame oil
  • Juice ½ lime
  • Handful roasted salted peanuts
  1. Preheat the oven to 75°C. Place the lime zest on a piece of parchment on a baking tray and dry in the low oven for about 20 minutes to intensify the flavours. Alternatively you can leave it to dry overnight.
  2. Mix the dried zest with the fennel seed, chilli and cayenne.
  3. image
    Turn the oven up to 190°C. Rub the salmon in olive oil and coat with the spice mix. Place each fillet on an oiled piece of parchment and wrap into a parcel. If you fillets are the same thickness as mine, roast for 10minutes which will give you a lovely slightly pink centre.
  4. Meanwhile, using a julienne peeler (recommended purchase for any health food/raw food junkie. They are so quick to use) julienne the courgette and the cucumber into a bowl. Add the chopped herbs and chilli and scatter with the nuts. Mix with the sesame oil and the lime juice and toss all together,
  5. When the salmon is cooked, remove from the parchment and serve on top of the courgette noodles and rice if you like!


Fennel, Fish, Saffron

A night in by myself, I fancied experimenting a bit. This is not totally refined so give me a break on the measurements if you attempt something similar for dinner. But, here is what I came up with! In this case I used a hake fillet but ideally I would have used my favourtie seabass but any white strong fish will work well here. Additionally, I used Jersey Royals as they were in season but any spud will do. (Serves about 3)

Fennel Puree

  • 3 large fennel bulbs
  • 40g butter
  • 2 tbsp olive oil
  • Light stock
  1. Roughly chop the fennel, removing the tougher outer layers and place. Place in a saucepan and cover with some light vegetable stock or water.
  2. Bring to the boil and then simmer until the fennel is tender and soft (about 10 minutes or so)
  3. Drain, reserving the stock, and place in a blender with some seasoning, the butter and the oil. Blend until smooth adding some of the reserved stock to achieve the desired consistency. Set aside in the pan to keep warm over a low heat.

Saffron Roast Potatoes

  • 500g Jersey Royals pealed and sliced
  • Large pinch saffron stamens
  • Olive oil
  1. Preheat the oven to 200°C. Crush the saffron into a powder in a pestle and mortar.
  2. Just cover the potatoes in cold salted water and add about 1/3 of the saffron. Par-boil until just tender, about 10 minutes, then drain and leave to dry a little.
  3. Mix the rest of the saffron with a good splash of olive oil and coat the potatoes in it in a roasting tray. Roast in the oven for about 20 minutes until crisp.


  • 3 x white fish fillets such as seabass/hake/halibut
  1. Season your fish evenly with salt and pepper.
  2. Heat a non-stick frying pan until really hot and fry your fish, skin side down, for 3-4 minutes depending on thickness until crisp and nearly cooked. Flip and finish cooking on the flesh side on a lower heat for another minute or so.
  3. Serve with a spoonful of the fennel puree and some of the crispy saffron potatoes. I also caramelised a few wafer thin slices of fennel in a little butter.

Spanish-style Fish Stew



I should really call this ‘30 minute Spanish-style fish stew’ as it really is quick. It is probably one of the most flavourful dishes you will get out of such a small amount of cooking. The spicy chorizo flavour provides a punchy character suitable for even the most headstrong bull-fighting Spaniard with delicate but robust enough chunks of meaty fish. It won’t take you hours to knock out and I frequently glam it up for dinner party occasions with extra shellfish or topped with a butter basted piece of crispy fried seabass. Alternatively, keep it hearty and rustic as I did here, which my student budget no doubt appreciated this week. I can guarantee it will leave you satisfied and happy as I feel right now writing this after a hearty bowl….

(Serves 3 generously)

  • 1 large bulb fennel or 2 small ones, halved and sliced (fronds and green tops reserved for garnish)
  • 1 onion, sliced
  • 1 tbsp fennel seeds
  • 100g chorizo, sliced into chunks
  • 1 large clove garlic, sliced
  • 1 glass of dry white wine
  • 500g tomato passata
  • 1 pint hot, good fish stock
  • Squeeze lemon juice
  • Salt and freshly cracked black pepper
  • Meaty fish e.g. Haddock/cod/monkfish or a mixture
  • (Optional) Handful of cleaned mussels/prawns/sliced squid
  • Croutons to serve
  • Flat leaf parsley to serve
  1. Begin by heating some olive oil in a large casserole dish. Gently sweat the chopped onion and fennel for about 15 minutes over a low heat until soft and beginning to caramelise.
  2. Add the fennel seeds and fry for a few minutes to release the flavour and then add the garlic.
  3. Add the sliced chorizo and cook just until the oils begin to be released.
  4. Turn up the heat and de-glaze the pan with the white wine and simmer away for a few minutes.
  5. Add the tomato passata and the fish stock and stir to combine.
  6. Simmer for about 10 minutes until thickened (adding more stock for a thinner base if prefered) Season to taste with salt and plenty of heavy handed black pepper and a squeeze of lemon juice.
  7. Cut you fish into bite sized chunks. If using mussels and prawns, add these, and the chopped fish to the hot stew and cover with a lid. Simmer gently for a matter of minutes until the prawns are pink, the mussels are open and the fish is just starting to flake.
  8. Serve in oven warmed shallow bowls, garnished with chopped flat leaf parsley, the chopped fennel fronds and a handful or crispy croutons.

Alternatively serve with some fresh french bread, sourdough croutons and punchy rouille (see here). This is also lovely served at a dinner party glammed up with more shellfish and squid and topped with individual pieces of crisp fried seabass fillets.

WINE: Absolutely delicious served with one of the countries crispy whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines.



WINE: Absolutely delicious served with one of the countries own crisp whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines

Jess - Albarino


I’ve never been to Egypt but this is how I imagine it tastes…….Dukka is a ground blend of spices and nuts and is eaten in Egypt as a pre-dinner nibble with bread and oil. The idea is to dip chunks of bread into some good quality peppery extra virgin olive oil then dunk greedily into the dry spice mix and gobble in one! However, I also add it to salads and roasted vegetables such as carrots and beets. It can also be used as a dry rub for lamb or to top fresh bread dough before baking.

I first saw this recipe in Hugh’s River Cottage Everyday book and immediately loved it! Hugh we love you but I have adapted the recipe and added some extra flavours of my own which I think go nicely. As we found out this sunny summer weekend, this nibble goes down a bit too well with a chilled glass of pinot and some jovial company….

  • A handful of hazelnuts OR a large handful of chopped roasted hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp sesame seeds
  • ½ tsp dried chilli flakes
  • ½ tsp sea salt
  • Small handful shredded mint leaves
  1. Toast the hazelnuts in a hot oven for 5 minutes. Remove from the oven and roll them in between a tea towel to remove the skins. Add to a pestle and mortar and crush coarsely or chop into small pieces
  2. Toast the seeds spices in a dry frying pan until fragrant and they just begin to crackle. Add the to the nuts in the pestle and mortar along with the chilli flakes and salt. Grind coarsely
  3. Shred some fresh mint and stir into the spices.
  4. Enjoy with oil and bread for dipping