dukkah

• We often start a meal with freshly baked bread, great EV olive oil and dukka and perhaps one other dip or some ripe tomatoes. Everyone seems to love this starter so much, one really doesn’t need as much as usual of everything else, a fact attested to with our recent luncheon where we had so much food left over, we’ve been making parcels for friends all day. Don’t forget to run your wood oven bread under the cold water and put it into the oven again to restore it to that just baked standard.

• For a delicious flavour difference, try rolling fish fillets through olive oil and a little dukkah, baking them for minutes in a pre heated 200˚C oven and serving them with nothing more than wedges of green lemons and small potatoes that have been steamed in their jackets.

• Add little dukkah to steamed new potatoes that have been rolled through olive oil, salt and pepper.

• Equally as good, hard boiled eggs, peeled rolled through your favourite olive oil and rolled through the dukkah. Quails eggs may be a good and slightly less filling option than chicken eggs.

• Simple egg, olive and red onion salad, dressed with extra virgin olive oil, lemon juice, lots of flat leaf parsley and a sprinkle of dukkah.

• Even the breakfast omelette takes a new dimension when a little dukkah, fresh coriander and dill and finely chopped