A big thanks to Hugh Fearnley Whittingstall and his brill article in the G2 today. the recipe that really grabbed me was for a thing called 'Dukka' that i've never heard of before, an Egyptian spice mix, full of nuts and seeds too. as i've been baking a loaf of bread a day in the last few, it struck me that this little mix would lend it's self rather well to bread. typically i didn't quite have the right ingredients at hand.
so, to make the dukka, i used some ground coriander instead of his seeds, and didn't peel the hazelnuts, because i'm lazy! and on top of all the other toasted aromatics, i toasted a couple of handfuls of sunflower seeds too (because they remind me of my mum's steaming loaves). i then added the dukka to a bread that i've become rather fond of: a flat sort of thing that you bake on a tray like a foccacia and kneaded away. and instead of adding mint directly to the dukka, i bruised some fresh mint sprigs with olive oil in a pestle and mortar, and rubbed this on top of the dough, with lots of salt. i've already started pulling off hunks, and it is really rather good. i must save some for alice's dinner or i'll be in trouble.
if this unusual and inspiring dukka recipe is anything to go by, then "Taken from River Cottage Every Day" by Hugh Fearnley-Whittingstall is bound to be an absolute delight and an inspiration to cooks all over.