Dukkah Spiced Rub

I published the menu for the pop up and knew I was cooking lamb rump. The following Saturday I attended Angela Gray’s Saturday Morning Kitchen. If you’ve not heard of Angela or been to her Saturday Morning Kitchen YOU MUST! Basically it’s a cookery demo with lots of delicious tasters. The team are so welcoming and Angela is a fantastic host, funny, full of anecdotes and I always come away feeling really inspired.

This particular Saturday Morning Kitchen was the launch of her new cook book ‘Spring Recipes’ where she made Dukkah spiced lamb. It was delicious. The timing couldn’t have been better and it made it onto my pop up menu.

I have a spice grinder so the dukkah didn’t long to make. If you don’t have a grinder you can use a pestle and mortar, it will just take a little bit longer. It’s so fragrant and can be made well in advance and kept in an air tight container.

This recipes is from Angela’s Spring cookbook

Serves 4 - 6

Ingredients

1 tsp cloves

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 level tsp turmeric

1 level tsp chilli flakes

1/2 tsp chilli power

1 heaped tbsps hazelnuts, finely chopped

1 headed tbsp pistachios, finely chopped

1 tbsp sesame seeds

You will have many of these spices in your store cupboard. You can also buy them by weight in shops such as Clancy’s in Cardiff market.

Method:

1. Heat a frying pan and dry roast the clove, fennel, coriander and cumin seeds.

2. Place in the spice grinder (or pestle and mortar) and blitz until it resembles a coarse powder.

3. Add to a bowl with the rest of the ingredients and mix well. Store in an air tight container until you’re ready to use.

For Get Well Fed, I source all my meat from Martin Player's butchers in Whitchurch. Provenance is really important. He prepared the rumps to perfection! All I had to do was score the skin and dust with the dukkah spice 24 hours before the pop up.