Take two small dip bowls. Put a few tablespoons of dukkah into one and a few tablespoons of good quality, fresh extra virgin olive oil in the other. In another larger bowl put some chunks of crusty bread.

Simply serve and dip your bread into the oil, then into the dukkah and pop into your mouth. This is very moreish and is great when served with pre-dinner drinks or at a picnic.

encrusted chicken or fish

Take a chicken breast and cut into strips 2 inches wide. Lightly spray with olive oil. Take one tablespoon of your favourite dukkah and mix with two tablespoons of breadcrumbs in a small freezer/plastic bag.

Drop the strips of chicken into the bag and give the bag a good shake. Now remove beautifully coated chicken, place on a lightly greased baking tray and cook for 12 mins either side at 180 degrees or alternatively cook on the hotplate of the barbie.

and herb topping

Mix one part dukkah, one part freshly chopped herbs (parsley, coriander etc) and enough freshly squeezed lemon juice to make it stick together. Cook one side of your chicken, fish etc and turn over.

Place dukkah topping on top and continue to cook until done. This is so delicious and so easy.

to liven up your meals

Simply sprinkle dukkah onto your salad, soup, potatoes, cauliflower cheese, couscous or rice to give it a whole new angle.

fruit crumble

This is my favourite dessert and is simply delicious. Either add 2 tablespoons of dukkah to your usual crumble recipe or use mine below – this has been passed down from generations (the dukkah is my addition, obviously!)

  • 225g plain flour (use wholemeal if you wish)
  • 75g butter (at room temperature)
  • 75-100g soft brown sugar (you choose how sweet)
  • 2 tablespoons of Thistle Be Good dukkah
  • 900g fruit of your choice – apples, rhubarb, quince etc.

Place flour in large mixing bowl, then add butter and rub it into the flour lightly using your fingertips. When it looks crumbly and butter has been evenly rubbed, add the sugar and dukkah and mix well with flour/butter mixture. (alternatively, you can pop it into a food processor.)

Now sprinkle the crumble mix over the fruit that you have put into an oven-proof dish. Place dish into pre-warmed oven 180 degree C and back for 30 to 40 minutes until the top is tinged with brown. (Serves 6)

Serve with a dollop of vanilla icecream or pouring cream – yum!





arancini (risotto balls)

Cook risotto as per instructions and allow to cool. Add 1 beaten egg and stir well. Make a ball with mixture and push a small cube of mozzarella cheese into the centre. Coat each ball with flour, egg then breadcrumbs. Deep fry for 4-5 minutes until golden brown. Serve as an entree or as a main meal with a mixed salad. Alternatively, to oven bake, coat bread-crumbed balls with oil and bake at 180 degrees until crisp and golden. So delicious!

risotto cakes

Cook risotto as per instructions and allow to cool. Add 2 tablespoons of cornflour, 1 whole egg. Form into flat, round cakes, dust with cornflour and shallow fry in olive oil. Top with a fried or poached egg – everyone loves these.

wild mushrooms & tarragon

Serve with pan fried lamb cutlets and caramelised onions.

Add thinly sliced chorizo and garnish with crumbled fetta cheese and rocket leaves.

Add crispy fried pancetta or bacon and top with a poached egg.

Slice cooked Italian sausages and cherry tomatoes and stir through cooked risotto.

Simply add water and olive oil to this handmade, flavoursome mix of arborio rice.

rustic vegetable with rosemary

Stir though chopped sun dried tomatoes, fresh basil leaves and toasted pine nuts.

Stir through chopped fresh parsley and top with steamed brocollini or asparagus.

Stuff red capsicum with the cooked risotto, sprinkle with grated cheese and bake at 180 degrees for 30 minutes.



moroccan with currants

Serve with slow cooked lamb shanks and oven roasted vegetables.

BBQ lamb fillet, cut into medallions and mix through couscous. Drizzle with olive oil and lemon juice. Serve with rocket and mixed green salad.

Cook bacon until crispy then crumble over top of couscous, along with chopped ripe tomato and dollop of sour cream with torn, fresh basil. Serve with pitta or yiros bread.

roasted almond with cardamon

Slice chorizo, red onion and red capsicum. Chop ripe tomato and mix everthing through the couscous. Drizzle with your favourite infused olive oil and serve with a big salad.

Finely dice cucumber and tomato and mix through couscous for an easy lunch.

Grate carrot, red capsicum, zucchini and add to couscous along with a cup of cooked chick peas. Make dressing of natural yoghurt, half garlic clove, dozen chopped mint leaves and salt and drizzle over the top. Serve with pitta or yiros bread.



Cooking instructions

rice cooker

Just the same way as rice – simply add the appropriate boiling water (450ml per 225gm quinoa). Stir until all seeds are covered in water, and then start the cooker (as per manufacturer instructions). It will take approx. 18 mins to have beautifully cooked quinoa – just be careful, some rice cookers are known to stick! Unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan – you’ll know your rice cooker and its idiosyncrasies! Leave it covered for 5 mins and it will be beautifully fluffy!


Simply add the appropriate boiling water (450ml per 225gm quinoa). Stir until all seeds are covered in water, then 16 mins, 100 degrees, reverse soft stir will do the job. It is not as perfect as other methods of cooking due to the stirring motion but it’s easy!


This is based on an 1100 watt microwave – simply add the appropriate boiling water (450ml per 225gm quinoa) to a large microwaveable container with a lid (it will boil up the sides). Stir until all seeds are covered in water, cover with lid and cook on high for 5 minutes, stir, then on 50{07d132b2d0066a43464397782f22e0a2b1528946f024bc996723a34e2d61a80b} (or similar) for 10 minutes. Let it sit for a few minutes to finish cooking. Microwaves do vary in power so check what power yours has.

energy saving method

Simply add the appropriate boiling water (450ml per 225gm quinoa). Stir until all seeds are covered in water. Bring to a full boil for 5 minutes, and then set aside covered for 15 minutes. The quinoa will be beautifully cooked and you’ll have saved power!