Let's eat...

February 23, 2018

Welcome to The Field Kitchen Blog. Here we will share recipes, fun content and keep you in the loop with what's going on at The Field Kitchen!


We are a local cafe in the village of Nettlebed. We are lucky to have so many regulars pop in every day as well numbers of you that travel from afar just to eat at our place. We love to hear all the goss and friendly chat that comes from having a cafe in such a supportive community.



Our amazing staff are hard at work in the kitchen from 7am prepping food for the day ahead - everything is cooked fresh daily and we use the best seasonal produce we can find. We make fresh bespoke salads every day and we are always searching for new ideas and the latest trends both from London and overseas especially New Zealand for which we have a great affinity!   Do you know that in the 7 years we have been in Nettlebed, we have produced over 12,000 salads!


The first recipe I would like to share with you is Dukkah. This useful mixture  of nuts, seeds and spices,  roasted and blended together is great to have on hand in your pantry. Once cool, keep it in an airtight jar and use it when you need that little 'something' to add to salads, meats or roasted vegetables. If you just need a snack, it is perfect to dip a bite of bread into olive oil then into the Dukkah and  into your mouth. I promise it's hard to stop! 


The list of ingredients is not set in stone. Any combination will work. Pistachios, hazelnuts, walnuts or whatever you have in the cupboard that hasn't gone rancid.


  • 2 tbsp sunflower seeds

  • ½ cup cashew nuts

  • 1/4 cup almonds

  • 1 tsp fennel seeds

  • 3 tbsp coriander seeds

  • 3 tbsp each sesame seeds - black and white

  • 3 tbsp cumin seeds

  • 1 tsp coarse sea salt

  • 1 tbsp sweet paprika powder

  • 1 tsp cracked pepper

Place the larger nuts and seeds in a heavy bottomed fry pan and cook over hot heat stirring all the time until they colour nicely. You wont need any oil or fat.


Tip them into a bowl and now place all the seeds into the pan and brown them in the same way. Add them to the nuts and spread them all out on paper towel or a plate until they cool. 


Place the whole lot in a blender or pestle and mortar, add the spices and pulse until they are roughly the same size. 

The texture should be dry and crumbly and not a paste. 








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