1

In a small skillet over medium heat, add the hazelnuts and toast until fragrant and the skins start to loosen, about 5 to 6 minutes. Remove from the heat and set aside in a clean tea towel. Rub the towel over the hazelnuts to remove the skins. Finely chop, or process in a blender or food processor until chopped, and then set aside in a medium sized bowl.

2

In the same skillet, add the sesame seeds and toast until fragrant and slightly toasted in colour, about 1 to 2 minutes. Remove and add to the bowl with the chopped hazelnuts.

3

Now, add the fennel seeds, coriander seeds and cumin seeds and toast for 1 to 2 minutes, until fragrant. Add in the peppercorns during the last 30 seconds. Add to a coffee grinder, food processor or blender and process until finely chopped. Then add this to the bowl with the hazelnuts and sesame seeds.

4

Add in the thyme and salt and mix well to combine.

5

Store in an airtight container in the fridge for up to 3 months.