Method

• Candied Yams Preheat oven to 200c
• Line an oven tray with baking paper place the yams on tray drizzle the olive oil, maple syrup over the yams, then toss to coat
• Sprinkle the dukkah and season with salt and pepper
• Put in oven and roast for 25mins or until yams are lightly caramelised, turn once during cooking
• Hazelnut Dukkha Heat a large cast Iron pan over medium heat, add hazelnuts and toast until browned, stirring often
• Place Hazelnuts in a dish and set aside
• Place sesame seeds in the hot pan and toast until golden, stirring often set aside
• Place cumin, coriander seeds and dried thyme in a hot pan, toast until fragrant and beginning to darken, then set aside
• Put toasted hazelnuts into a spice grinder, grind until coarse, put pistachios into grinder add to hazelnuts in a medium bowl
• Add toasted cumin, coriander and thyme to grinder and grind until coarse
• Stir into the hazelnuts
• Mix in the sesame seeds and cayenne pepper, season with salt and pepper