Tahini, a paste made from sesame seeds, can be used in all sorts of dishes, from salads to stir-fry to sweet treats.

Thanks to its creamy mouthfeel, the spread can also be used as a substitute in many recipes that call for dairy products like butter or even milk. A tahini-based version of the latter can be made by ...

Use a mallet or heavy pan to pound out the ... Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. The tahini sauce ...

The real star here is the dressing — made with creamy tahini, bright rice vinegar and lime juice, umami-rich soy sauce, spicy fresh ginger, and a touch of honey sweetness — which will pull ...

Sauce keeps in the fridge up to 1 week. To serve, place an individual slice of cake on a serving plate, top with ice cream or yogurt, if using, and drizzle with warm sauce. Adapted from ‘The ...

Add the tahini, harissa paste ... Add the drained noodles to the sauce and toss to coat. Taste and add more salt if needed, then divide between bowls. Add the roasted aubergine and serve warm ...

Add the chilli sauce and garlic and cook for 1-2 minutes, or until fragrant. Stir through the shio kombu and mix well to combine. Stir through ¼ cup water, then reduce.