Ingredients
For the pigs in blankets:
1 pack of Cauldron Lincolnshire Sausages, cut in half
12 thin slices of aubergine
2 tbsp sesame oil
12 cocktail sticks
2 tbsp pomegranate seeds
For the dukkah:
50 g hazelnuts
20 g sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
½ tsp dried thyme
½ tsp fennel seeds
½ tsp black peppercorns
½ tsp salt
For the tahini drizzle:
2 tbsp tahini
1 tbsp water
1 tbsp sesame oil
1 tbsp orange zest