Lamb Koftas with Tahini Yoghurt and Dukkah

Makes 28 canapés, good for about 6 people.

In a large bowl add lamb mince. Lightly toast spices, then grind in a pestle and mortar and add to lamb. Add remaining kofta ingredients, season carefully, then shape into 1” balls. Chill for 30 minutes.

For the tahini sauce, blitz parsley and garlic in a processor. Gradually add tahini, then 100ml water and lemon juice. Season carefully.

Toast hazelnuts in medium-hot dry pan for 4 minutes. Place inside folded tea-towel and rub back and forth to remove skins. Lightly toast remaining seeds and spices and add to pestle and mortar. Grind to smaller pieces (but not to a powder).

To cook kofta heat a griddle pan over medium heat. Add to pan and leave for 2 minutes or until you see golden crust appearing around edges. Flip and repeat. Keep turning for around 6-8 minutes or until cooked through.