Serves Serves 2– 4

I think everybody has a memory of eating egg salad as a child. I know I do. There is something special about cracking the egg and rolling it, ready to peel, that gives me a little childish buzz.


8 large free-range eggs, at room temperature
2 French shallots, finely diced
12 large green olives, as brightly coloured as possible, pitted
1 tablespoon salted capers, rinsed
1 garlic clove, roughly chopped
Juice of 1 lemon
100 ml (3. fl oz) olive oil
1 teaspoon finely chopped tarragon
1 teaspoon finely chopped flat-leaf (Italian) parsley
Pinch of smoked paprika
2 tablespoons Dukkah


100 g (3. oz/⅔ cup) hazelnuts
2 teaspoons white peppercorns
1 tablespoon coriander seeds
1 tablespoon sesame seeds
2 teaspoons ground cumin seeds
1 tablespoons salt flakes
1 tablespoon unrefined soft brown sugar


1. Place a pot of water on the stove and bring to the boil.

2. Gently add the eggs and cook for 7 minutes.

3. Remove using a slotted spoon, then wash under cold running water until cool.

4. Soak the shallot in hot water for 5 minutes, then drain and set aside.

5. Meanwhile, using a mortar and pestle, grind the olives, capers and garlic to a paste.

6. Gently fold in the lemon juice, olive oil, tarragon and parsley.

7. Season with salt flakes and freshly ground black pepper.

8. Peel the eggs and chop into big bits.

9. Place in a mixing bowl, then gently mix in the shallot and 4–5 tablespoons of the olive paste.

10. Place on serving plates, then sprinkle with the smoked paprika and dukkah. BOOM.


1. I add a little sugar to my dukkah, as I think it helps bring out the flavour of all the other spices. It’s a great way to add taste and texture to dishes, and I love it. Makes about 1 cup.

2. Preheat the oven to 180.C (350.F). Put the hazelnuts on a baking tray and roast for 5–10 minutes.

3. While they’re still warm, place them in a tea towel (dish towel) and rub off the skins. Set aside.

4. Put a frying pan over a low heat. Add the peppercorns and coriander seeds and allow to toast gently, shaking the pan all the time, until you see some smoke or steam rising from the spices. Quickly tip them into a bowl to cool them, so they don’t get a chance to burn.

5. Now lightly toast the sesame seeds and cumin seeds separately, shaking the pan constantly, and tipping them into a separate bowl to the peppercorn mixture.

6. Using a mortar and pestle, grind the hazelnuts to break them up. Add the peppercorn mixture and grind to a milled pepper consistency. Now add the toasted sesame seeds, cumin seeds, salt and sugar, mixing well.

7. The dukkah will keep in an airtight container in a cool dark spot for several months.