Smoky black cardamomglazed cocktail sausages

MAKES 24 | PREP 10 MINS | COOK 25 MINS EASY

3 whole black cardamom pods

2 tsp fennel seeds

2 tsp cumin seeds

2 tsp smoked salt

3 tbsp runny honey

3 tbsp tomato ketchup

1 garlic clove, minced

24 cocktail sausages, uncooked

1 tsp toasted sesame seeds, to serve fresh coriander, finely chopped, to serve

1 Heat the oven to 190C/170C fan/gas 5. Toast the cardamom pods, fennel and cumin seeds in a frying pan over a high heat for 1-2 mins or until they just start to release their aromas, being careful not to burn them. Tip the toasted spices into a grinder, then add the smoked salt. Whizz to a very fine powder (or alternatively you can bash them with a pestle and mortar). Put the spices in a large bowl along with the honey, ketchup and garlic, then mix well. Next, add the cocktail sausages and stir to coat all over.

2 Tip the sausages onto a foil-lined baking tray and bake for 18-20 mins or until cooked through, turning them 2-3 times to ensure the glaze covers them fully as they cook. Finish under a hot grill for 1-2 mins if you like them a little scorched on top. Sprinkle with toasted sesame seeds and fresh coriander to finish, and serve with cocktail sticks for spearing.

PER SAUSAGE 43 kcals | fat 2.4G saturates 0.8G | carbs 3.7G | sugars 2.8G fibre 0.3G | protein 1.6G | salt 0.7G

What is black cardamom?

Smoky black cardamom is a gutsier version than more familiar green ones. Here the spice ups the ante in this classic Christmas party dish. Find it easily online or in some supermarkets, either in 30-50g pots or larger bags.