In a small dry pan over medium-high heat, toast the whole mixed nuts for 2-3 minutes until they colour, occasionally shaking the pan so they don’t burn. Set aside to cool.

In the same dry pan over medium-high, toast the sesame seeds for a minute or so, continually shaking the pan so they change colour and are aromatic, but don’t burn: you want them golden, not brown. Set aside to cool.

Use a mortar and pestle to grind the nuts so some are coarsely ground, others finely ground and others in pieces so you recognise the nuts, to give the dukkah texture and colour. Transfer the nuts to a bowl.

In the same mortar and pestle, grind the toasted sesame seeds so some are finely ground, others partly pounded and some remain whole. Transfer them to the bowl with the nuts.

Grind the cumin seeds and coriander seeds, so you get a mix of fine and coarse grains and pieces of seeds then transfer to the bowl. Add the ground Syrian sweet paprika (or Spanish paprika), Aleppo pepper (or mild chilli powder) and salt, and stir thoroughly to combine.

To taste, pour some extra virgin olive oil into a dish, add a teaspoon of dukkah, dip some bread in to soak up the oil and scoop up the dukkah, taste, and adjust the spices and seasoning to suit your palate. I recommend adding the optional ground cumin.

Use a spice funnel to transfer the dukkah to an airtight glass jar and store in a cool dark cupboard or in your fridge. Serve with extra virgin olive and bread.