This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

Cut off cauliflower leaves from a whole head of cauliflower, then cut out the hard core. Chop the rest of the cauliflower ...

The last sauce combines tahini with a popular North African ingredient: preserved lemon. The strong citrusy floralness of the preserved lemon mellows with the addition of tahini, and the aromatic ...

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 ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

Place all the taratoor ingredients in a jar or container, in the order in which they’re listed. Seal with a tight-fitting lid and shake, shake, shake. The sauce may be very thick depending on the ...