Name: Glazed cocktail sausages
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 24
Ingredients: 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

A green plate of cocktail sausages with cocktail sticks on a mottled brown background

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

Method

step 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 (alternatively, bash them with a pestle and mortar). Put the spices in a large bowl along with the honey, ketchup and garlic, then mix well. Add the cocktail sausages and stir to coat all over.
step 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.