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Heat your oven to 180C/360F fan and get your almonds into an oven tray that will fit them on a single layer. Roast for 10 minutes and set aside to cool slightly.
While the almonds are roasting, get ½ cup of sesame seeds, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon nigella seeds and 2 teaspoons fennel seeds into a large frying pan over medium heat. Cook, stirring for two minutes until the seeds are starting to smell fragrant. Transfer to a small bowl to cool.
Once the almonds are roasted and the seeds are toasted, transfer the almonds to the bowl of your food processor and blitz until they’re broken up into little chunks. Add the toasted seeds, 1 teaspoon of ground turmeric, 2 teaspoons of salt and 2 teaspoons of black peppercorns into the bowl. Blitz for 2 minutes, until the seeds are broken up and it’s looking like chunky dust. Stop the motor and give the dukkah a mix to make sure it’s blitzing evenly. Once it’s at the texture you prefer, transfer it to a clean jar and store it in the cupboard.