Beetroot & fennel gratin with macadamia & hazelnut dukkah - Good Food Middle East

Ingredients

• 1 garlic clove, crushed
• 1 tsp thyme, leaves picked and chopped
• 500ml double cream
• 50ml soy sauce, or 1 tsp sea salt
• small knob of butter, for the dish
• 700g beetroot, thinly sliced
• 300g potatoes, thinly sliced
• 1 large fennel bulb, sliced crosswise
• 1 leek, washed and sliced into rings
• thumb-sized piece ginger, grated
• 6 large eggs
• 85g bag watercress, washed
• 1 tbsp extra-virgin olive oil
• 100g macadamia nuts
• 100g hazelnuts
• 50g sesame seeds
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1½ tbsp fennel seeds
• 1½ tsp ground fenugreek
• 1 tsp sea salt
• 1 tsp hot smoked paprika (optional)