Beat cream cheese, cheddar, smoked paprika, garlic powder and salt together until fully combined and smooth.

Shape the mixture into a rough ball using your hands, then wrap in cling film and refrigerate for at least 1 hour until firm enough to hold its shape.

Spread black sesame seeds on a flat plate. Unwrap the chilled cheese ball and roll it in the seeds, pressing gently so they adhere all over.

Set the sesame-coated ball into the cast-iron skillet or dark bowl.

Press the pretzel rod across the top of the skillet, resting both ends on the rim, to form the cauldron handle.

Place the cauldron in the centre of a large board and surround it with breadsticks, crackers and apple slices.

Serve within 2 hours of coating with sesame seeds.