It's finally here - the start of the school summer holidays in the UK. School broke up for me and the kids on Wednesday and I've had some time for relaxing, visiting family and cooking since. My ds has been taking part in The Challenge which is an amazing experience. If you have a child who is 16 or 17 and live in the UK, they can apply to take part in this. He's had a week in Ambleside taking part in outdoor pursuits, a week at a university working with volunteer organisations and learning about photography and he's just about to do four days planning a community based project and all for princely sum of £50. I can't recommend it highly enough. In between ferrying him around, we've visited family in North London and today I topped up the dukkha which had run out.
I love to eat this with my homemade hummus, olive oil and fresh bread. To make this, put 100g of cashews in the oven at 160 degrees centigrade for 15 minutes until golden brown. Remove and chop. While they are browning, put 1 tablespoon of coriander seeds and 1 tablespoon of cumin seeds in a dry frying pan and toast.
Pour into a pestle and mortar and grind the spices so they look like this
Toast 3 tablespoons of sesame seeds and add to the ground mixture.
Mix in 1 teaspoon of dried crushed chilli and 1 teaspoon of flaked sea salt and add the chopped cashews. Leave to cool and put in a sealed glass jar. This can last me up to a month - try it, you won't be disappointed.