How To Use Tahini In Your Home Cooking

Preheat the oven to 170°C on a fan setting. Using an electric whisk, beat the sugar, black sesame seeds and together for 3-4 minutes or until pale and frothy. Gradually add in the vegetable and sesame oil and whisk until fully incorporated.

Sieve together the dry ingredients into a bowl and combine the yoghurt and tahini in another bowl, do not worry if it thickens. Add the dry ingredients a third at a time alternating with the yoghurt tahini mixture.

Line and grease a 24cm springform cake tin, pour in the cake batter and bake for 35-40 minutes. Remove from the oven and allow to cool down completely.

To make the icing, use an electric whisk and beat together the butter and tahini and gradually add in the icing sugar. Whisk until light and fluffy, ice the cake and serve.

Mix the tahini and yoghurt, then add the lemon juice, water and olive oil.

Mix well – in a Nutribullet is best – and dress over your vegetables.

Drain the chickpeas and rinse lightly. Place all ingredients into a blender or food processor.

Pulse until you have a smooth but thick paste. Season to taste.

Serve with pita chips, lavosh crackers or crudités. The hummus can be stored in the refrigerator for up to three days.

To get a smokey flavour to the aubergines I blowtorch them first until the skin goes a kind of silver. Or over a gas flame similar to burning a pepper. Once this is done all over put them under the grill or oven to get them cooked all the way through.

Squeeze some of the liquid out of the aubergines and then blitz them with the lemon juice and garlic. Slowly add the olive oil.

Next, add the salt, tahini and cayenne pepper and then slowly combine with the creme fraiche to finish.

In a heavy bottomed pan place the frozen berries, sifted icing sugar and lemon juice. On a medium heat, cook until the berries are soft and the sauce syrupy, approximately 12 minutes.

In a bowl whisk together the yoghurt, tahini, icing sugar and salt until combined. Chop the marcona almonds.

In a dry pan lightly toast the sesame seeds on a medium heat moving regularly. In four wine glasses, alternate the berry compote, tahini yoghurt and ice-cream then top with the nuts and sesame seeds.

Put a large pan of salted water on a high heat and bring to the boil.

Cut 1cm from the base of the broccoli, then peel the stalk of the broccoli to remove the tough, green outer skin. Cut in half, starting at the base and cut down towards the dark green outer part. Then cut each half into small wedges, around 5-6 per half.

Drop into the boiling water and cook for 2 minutes, then remove and allow to drain on a rack with a tray underneath, until cool. You can prep the broccoli ahead of when you want to BBQ it.

Place on a hot BBQ grill and cook for 3-4 minutes on each side, until the edges of the broccoli are nicely charred and starting to crisp.

Remove from the BBQ and dress with one of the tahini dressings while still warm.

For the mustard & caper tahini dressing:

Combine the mustard, tahini, water, lemon juice and sherry vinegar and stir or whisk until completely combined.

Add the capers and garlic, stir again and taste. Add salt if you think it needs it. This makes quite a thick dressing, so add a little water if you want it looser.

For both the shawarma dressing & the grapefruit dressing:

Mix all the ingredients with a spoon in a small bowl till smooth and well combined.

Taste then add salt and mix again. Repeat if you think it needs more salt.

Preheat oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 20cm square baking tin with parchment paper.

Spread oats evenly on a large baking sheet and place in the oven for 10-15 minutes, until lightly toasted. Set aside to cool.

Combine agave nectar, tahini and turmeric infused coconut oil in a small saucepan. Cook over a gentle heat for 5 minutes. Meanwhile put the dates in a blender along with 100ml of warm water and blitz until smooth.

Remove the pan from the heat, add the date puree, vanilla extract, cinnamon, and ¼ tsp salt. Mix well then add the dates and set aside to cool slightly.

Combine oats, pistachios, dried cranberries and sesame seeds in a large bowl. Pour over the tahini and date mixture, and combine well making sure the oats are well coated. Tip into the prepared tin and press the mixture down using your hands (compressing the mixture helps the bars hold together better).

Bake for 15-20 mins, then leave to cool in the tin for 15 mins before transferring to a wire rack. Cool completely before cutting into bars.

In a highspeed blender, combine the tahini, water, soy sauce, maple syrup, ginger and chilli sauce. Blend until smooth. Set aside.

Prepare the noodles as directed. While the noodles are cooking, cube the tofu and slice the spring onions.

In a small saucepan, combine the rice noodles and the tahini dressing. Mix to evenly coat the noodles and to warm through. Place the noodles on the plate or bowl, and top with cubed tofu, spring onions and a sprinkle of toasted sesame seeds.