Toast the hazelnuts in a dry pan over a low heat until the skins start flaking off, shaking the pan occasionally to stop them from burning.. Transfer to a clean tea towel and rub together in the tea towel until most of the skins peel off. Return to the pan and toast them until browned. Roughly chop, leaving some of the pieces quite large.

Toast the almonds in the same pan until as evenly brown as you can get them. Tip on the chopping board and finely chop.

Toast the coriander and cumin seeds until fragrant (this happens quickly, be careful not to burn them), then transfer to a mortal and pestle or nut grinder and blitz/pound to a coarse powder.

Combine all the nuts, spices and salt & pepper in a bowl. Leave to cool then transfer to a jar.

The dukkah will keep for a few weeks.