Tacky curried butter beans on toast with pickled onion
Beans on toast, all grown up. This makes the right al-desko lunch for many who make money working from home, and can be an important fast and straightforward dinner for adults and children alike (serve the pickle on the aspect, should you desire). Mess around with totally different tinned beans, cheeses and herbs, utilizing up no matter you’ve got in your pantry and fridge. Make double or treble the quantity of pickled onions, minus the chilli, and refrigerate in a sterilised jar for as much as two weeks. They go particularly effectively in salads and with grilled meals.
Prep 10 min
Cook dinner 15 min
Serves 2
2½ tbsp olive oil
25g contemporary ginger, peeled and finely grated
4 garlic cloves, peeled and crushed
½ tsp cumin seeds
1 tsp gentle curry powder
¼ tsp chilli flakes
200g butter beans, both jarred or tinned (drained weight)
Salt and black pepper
1½ tbsp (5g) contemporary coriander, roughly chopped
60ml double cream
100g mature cheddar, roughly grated
2 x 1½cm-thick slices sourdough
For the pickled onion
1 inexperienced chilli, thinly sliced into rounds, seeds and all (10g)
½ pink onion, thinly sliced into rounds (60g)
1 tbsp apple cider vinegar
Flip the grill to excessive. For the pickle, combine the chilli, onion, vinegar and a tiny pinch of salt in a small bowl, then depart to melt and pickle when you get on with every part else.
Put a tablespoon and a half of the oil in a medium saute pan on a medium-high warmth, then cook dinner the ginger and garlic, stirring typically, for 2 or three minutes, till evenly golden and aromatic. Add the spices, cook dinner for 30 seconds, then stir within the beans, a quarter-teaspoon of salt and loads of black pepper. Take off the warmth and depart to chill for 5 to 10 minutes. As soon as cool, stir by means of the coriander, cream and cheese.
Put the sliced bread on a small oven tray, grill for 2 minutes, then flip and drizzle the untoasted sides with the remaining tablespoon of oil. High with the bean combination and grill bean-side up for 4 to 5 minutes, till golden and bubbly.
Spoon over half the pickled onion combination, and serve with the remainder in a bowl alongside.
One-pot chickpeas with carrots, dates and marinated feta
Our final e-book, Shelf Love, devoted an entire chapter to one-pot cooking, nevertheless it doesn’t cease there: we’re consistently looking out for throw-it-in-a-pot meals. The substances all get to hang around collectively and be merry, optimising their tasty potential whereas additionally saving on the washing-up. It is advisable soak the chickpeas, so plan forward. If you happen to like, make the feta with out the parsley, cowl it with extra oil, and maintain in a sterilised jar within the fridge for as much as per week, for spooning over salads or soups. And to make the dish vegan, swap the feta for a non-dairy various.
Prep 30 min
Cook dinner 2 hr 25 min
Soak 12 hr+
Serves 4-6
300g dried chickpeas, soaked in a single day in loads of chilly water with 1 tsp bicarbonate of soda
1 onion, peeled and roughly chopped (150g)
6 garlic cloves, peeled and roughly chopped
25g contemporary ginger, peeled and roughly chopped
1 giant inexperienced chilli, roughly chopped, seeds and all (15g)
4½ tbsp (15g) contemporary coriander, roughly chopped
2 tbsp olive oil
1½ tsp floor cumin
1½ tsp floor cinnamon
2 medjool dates, skinned, pitted and roughly chopped (40g)
1 tbsp tomato paste
4 carrots, every peeled and lower at an angle into 2-3 giant chunks (450g)
2 contemporary bay leaves
¼ tsp bicarbonate of soda
Salt and black pepper
2 tbsp lemon juice
1½ tbsp (5g) parsley, roughly chopped
For the marinated feta
150g Greek feta, roughly crumbled
1 tsp caraway seeds, toasted and roughly crushed in a mortar
1½ tsp finely grated lemon zest
1½ tbsp (5g) parsley, roughly chopped
75ml olive oil
Warmth the oven to 180C (160C fan)/350F/fuel 4, and drain the soaked chickpeas.
Put the onion, garlic, ginger and inexperienced chilli in a meals processor and pulse till very finely chopped however not pureed, scraping down the edges of the bowl as you go. Add the coriander and pulse a few occasions to combine by means of.
Put a big, ovenproof, cast-iron pan for which you’ve got a lid on a medium-high warmth, add the oil and, when scorching, add the onion combination and cook dinner, stirring often, for about 4 minutes. Add the cumin, cinnamon, dates and tomato paste, cook dinner for a minute extra, till aromatic, then stir within the chickpeas, carrots, bay leaves, a quarter-teaspoon of bicarb, a teaspoon and three-quarters of salt, an excellent grind of black pepper and 1.2 litres of water. Deliver to a boil, skimming off any scum from the floor, then cowl and switch to the oven for 2 hours, till the chickpeas are utterly softened and the sauce is thick and wealthy. Take away, stir in parsley, and depart to chill for 10 minutes.
Whereas the chickpeas are cooking, combine all of the substances for the marinated feta in a small bowl and put aside.
To serve, divide the chickpea combination between 4 or six bowls, high every with a few of the feta combine and serve the remainder alongside.
Sambal tofu with cashews and ginger pickle
Prep 35 min
Cook dinner 50 min
Marinate 30 min
Serves 2
1 x 280-300g pack extra-firm tofu, drained
2 garlic cloves, peeled and crushed
2 tbsp soy sauce
1 tbsp lime juice
300ml sunflower oil
100g salted roasted cashews
For the ginger pickle
100ml rice vinegar
1 tbsp caster sugar
Salt
30g contemporary ginger, peeled and lower into skinny matchsticks
For the sambal
60ml olive oil
300g shallots (about 6-8), peeled and finely chopped
6 garlic cloves, peeled and finely chopped
30g gentle contemporary pink chillies, finely chopped (for much less warmth, discard the seeds and pith)
6 tbsp (20g) contemporary coriander, leaves picked and stalks finely chopped
3 contemporary makrut lime leaves, finely chopped
2 complete star anise
2 scorching dried pink chillies, finely chopped, stems and seeds discarded
1½ tsp caraway seeds
1 tsp floor turmeric
3 tbsp tomato paste
1½ tbsp maple syrup
Warmth the oven to 170C (150C fan)/325F/fuel 3. Pat dry the tofu with a clear tea towel, lower the block into 4 widthways, then into three lengthways, so you find yourself with 12 items. Minimize every of those in half to provide you 24 cubes.
In a shallow dish, whisk the garlic, soy sauce and lime juice, add the tofu, toss gently to coat and depart to marinate for at the least half-hour, stirring twice in that point.
For the ginger pickle, put the vinegar, sugar and a quarter-teaspoon of salt in a small pan and produce to a simmer on a medium-high warmth. Off the warmth, stir within the ginger and depart to chill and pickle gently.
Now for the sambal. Put the olive oil in a big saute pan on a medium-high warmth, add the shallots, garlic, contemporary chillies, coriander stalks, lime leaves and star anise, and cook dinner, stirring typically, for 20 minutes, till deeply golden and crisp. Add the dried chillies, caraway, turmeric, tomato paste, maple syrup and a teaspoon of salt, and cook dinner, nonetheless stirring typically, for 5 minutes extra. Add 150ml water and maintain heat on a low warmth.
In the meantime, put the sunflower oil in a medium saucepan on a medium-high warmth, and raise the tofu from its marinade, reserving any left within the bowl. Working in two or three batches, fry the tofu for 2 minutes, till golden with barely darkish edges, then switch to a baking tray lined with kitchen paper when you cook dinner the remainder of the tofu. Put the fried tofu again within the reserved marinade and toss to coat. Elevate the tofu into the pan of heat sambal (discard any extra marinade at this level), carry to a simmer and warmth by means of for a few minutes.
Stir the coriander leaves into the ginger pickle. Switch the tofu to a platter, high with half the cashews and ginger pickle, and serve the remainder in two bowls alongside.
Parmigiana pie with tomato sauce
The much-loved Italian-American “eggplant parm” is the inspiration for this dish of layered, breaded aubergine, tomato sauce and cheese. If you happen to can’t discover kataifi pastry, use filo as an alternative – simply lower it into julienne strips utilizing scissors. This pie requires a bit of affection, however is effectively definitely worth the effort for a formidable, meat-free centrepiece. Make the sauce as much as three days forward and maintain in a sealed container within the fridge. Use it in pasta bakes and tomato-based stews, or crack in a few eggs to make shakshuka.
Prep 35 min
Cook dinner 2 hr
Serves 4
1kg aubergines, trimmed and lower lengthways into 1-1½cm-thick slices (you need to get 4 or 5 slices out of every aubergine)
Salt and black pepper
70g plain flour
2 giant eggs
3 giant egg yolks
2 tbsp milk, or water
225g tremendous dried breadcrumbs (we use Paxo)
105ml (7 tbsp) olive oil
40g kataifi pastry, defrosted and lower into tough 2-3cm lengths
75g pecorino romano or parmesan, finely grated
300g buffalo mozzarella, drained and thinly sliced
For the tomato sauce
120ml olive oil
2 onions, peeled and finely chopped (180g)
8 garlic cloves, peeled and crushed
2 tsp aleppo chilli
2½ tsp floor cinnamon
1½ tbsp floor cumin
2 x 400g tins plum tomatoes, crushed by hand
2 tsp caster sugar
30g contemporary coriander, roughly chopped
Warmth the oven to 220C (200C fan)/425F/fuel 7, and line two giant oven trays with baking paper.
Put the aubergines in a big bowl with three-quarters of a teaspoon of salt and an excellent grind of pepper, and toss. Put the flour in a shallow dish. Put the eggs, additional egg yolks and milk in a second shallow dish; whisk to mix. In a 3rd dish, put the breadcrumbs with a teaspoon and 1 / 4 of salt. Stir to mix.
Working with one slice at a time, coat the aubergine first within the flour, shake off any extra, dip within the egg wash after which the breadcrumbs. Switch to one of many lined trays and repeat with the remainder. Drizzle two tablespoons of oil over every tray, then roast for quarter-hour. Swap the trays round, and bake for quarter-hour extra, till properly golden. Take away, and switch down the oven to 200C (180C fan)/390F/fuel 6.
In the meantime, make the sauce. Put the oil in a big pan on a medium-high warmth, then add the onions and cook dinner, stirring often, for 10 minutes, till softened and evenly colored. Add the garlic and spices, cook dinner, stirring repeatedly, for a minute, then add the crushed tomatoes, sugar, 400ml water, a teaspoon and three-quarters of salt and an excellent grind of pepper. Deliver to a simmer, then flip down the warmth to medium and cook dinner, stirring often, for 25 minutes, till thickened barely. Stir within the coriander, then measure out 700g sauce. Preserve the remainder within the pan, to heat up earlier than serving.
In a bowl, toss the kataifi, half the pecorino and the remaining three tablespoons of oil. Line a 23cm spring-form cake tin with a bit of baking paper giant sufficient to cowl the bottom and sides. Cowl the bottom with a 3rd of the aubergine slices (lower them to suit, if want be). High with a 3rd of the 700g of sauce, a 3rd of the mozzarella and a 3rd of the remaining pecorino. Repeat with the remaining aubergine, sauce and cheeses. Lastly, high evenly with the kataifi combination and bake for 35 minutes. Flip the oven again as much as 220C (200C fan)/425F/fuel 7, bake for 15-20 minutes extra, till properly golden on high, then take away and depart to set, relaxation and funky for half-hour.
Take away the outer ring of the tin and use the baking paper that can assist you raise the pie on to a board. Warmth up the remaining tomato sauce and serve the pie heat, or at room temperature, with the additional sauce alongside.
Tattie scones with fennel and sausage gravy
Tattie scones, also called potato scones, farls and fadges, are important to any Scottish fry-up, which is maybe not essentially the most Ottolenghi of dishes, however hear us out: Verena, who grew up in Scotland, and Noor, who occurs to be semi-Scottish (a shock to us all, to be honest), agree that their love of all issues potato should be on account of this frequent floor. These potato scones are served with a comforting sausage gravy, however you may simply as simply serve them with a fried egg and a smidge of ketchup, or wrap them in baking paper and freeze for later. Make the gravy as much as two days forward and maintain in a sealed container within the fridge. Skinny it out with a splash of water or inventory when reheating , and use to spoon on pasta or heat white beans with an excellent grating of parmesan.
Prep 10 min
Cook dinner 1 hr 10 min
Serves 4
500g king edward potatoes, or one other floury potato
50g room temperature unsalted butter, lower in 4
110g plain flour, plus additional for dusting
2½ tbsp sunflower oil
2½ tsp English mustard
100g creme fraiche
For the gravy
3 tbsp sunflower oil
4 cumberland sausages (270g), casings peeled off and discarded, meat roughly crumbled
1 onion, peeled and finely chopped (180g)
3 garlic cloves, peeled and crushed
1 tbsp tomato paste
1½ tsp fennel seeds
¾ tsp dried oregano
¾ tsp dried thyme
¼ tsp chilli flakes (elective)
100ml IPA beer
2 tsp plain flour
250ml hen inventory
Salt and black pepper
3 tbsp (10g) parsley, roughly chopped
Begin with the gravy. Put a tablespoon of the oil in a big saute pan on a medium-high warmth, add the sausagemeat and, utilizing a wood spoon to interrupt up the meat, cook dinner for 10 minutes, till properly golden and finely crumbled. Switch to a bowl.
Return the pan to the warmth with the remaining two tablespoons of oil, add the onion and cook dinner, stirring often, for about eight minutes, till properly browned. Add the garlic, tomato paste, fennel, oregano, thyme and chilli, if utilizing, and cook dinner for an additional minute, till aromatic. Return the sausagemeat to the pan, pour within the beer and cook dinner for 5 minutes, till the liquid has nearly utterly decreased. Stir within the flour to coat, then add the inventory, 100ml water, an eighth of a teaspoon of salt and a beneficiant grind of pepper. Deliver to a simmer, flip down the warmth to medium and cook dinner, stirring often, for 20 minutes, till thick and wealthy, then maintain heat on a low warmth.
In the meantime, put the potatoes in a medium saucepan for which you’ve got a lid, and add sufficient water to cowl by about 3cm. Deliver to a boil, then cowl, flip down the warmth to medium-low and cook dinner for quarter-hour, or till they’re simply pierced with a knife. Drain, then, whereas they’re nonetheless heat (cautious along with your fingers!), peel the potatoes and discard the skins. Use a potato ricer to rice the potatoes straight into the (now dry) saucepan, stir in three-quarters of a teaspoon of salt and the butter, then add the flour and produce all of it collectively along with your fingers; don’t overmix.
Liberally flour a clear work floor and put the dough on it. Mud with flour, then use floured fingers to unfold out the dough right into a tough, 30cm-diameter circle – don’t fear if it’s not excellent. Use a small, sharp knife to chop the dough into eight equal triangles, then use a fork to prick every triangle throughout and dirt once more with flour.
Put a tablespoon of the oil in a big, cast-iron or nonstick frying pan on a medium-high warmth, then use a spatula to switch two of the triangles (or three, in the event that they’ll match) into the pan pierced aspect down. Use a fork to pierce the tops a number of extra occasions, then fry for 3 minutes on all sides, till properly browned and cooked by means of – they need to nonetheless be mushy within the centre (you don’t need them to brown too rapidly, so it’s possible you’ll at this level have to show down the warmth). Switch to a board or platter and repeat with the remaining potato dough triangles, including a contemporary teaspoon and a half of oil every time.
In a small bowl, mix the mustard and creme fraiche. Stir the parsley into the nice and cozy gravy, then pour right into a shallow bowl. Nestle the nice and cozy gravy and mustard creme fraiche bowls on the tattie scone board or platter, and serve.
Gradual-cooked lamb shoulder with fig and pistachio salsa
That is the right special-occasion centrepiece, as a result of it’s only a matter of assembling every part within the pan and leaving it to do its factor within the oven. The toughest half is the ready, actually, whereas the kitchen fills with essentially the most tantalising aromas. Get forward by making the paste and marinating the lamb in a single day, however make sure to take the meat out of the fridge a few hours earlier than you need to cook dinner it. The salsa is finest made on the day it’s served, and in addition marries very well with a cheese toastie or alongside a gooey baked brie.
Prep 25 min
Cook dinner 6 hr
Serves 6-8
3 onions (540g), peeled, 1 roughly chopped, the opposite 2 lower into 6 wedges every
6 garlic cloves, peeled and roughly chopped
30g contemporary ginger, peeled and roughly chopped
1½ tsp floor cinnamon
2 tsp floor coriander
½ tsp floor turmeric
10g dill, roughly chopped
3 tbsp (10g) parsley, roughly chopped
45ml olive oil
2 tbsp apple cider vinegar
Salt and black pepper
2kg bone-in lamb shoulder
3 cinnamon sticks
12 cardamom pods, roughly bashed open in a mortar
100g mushy dried figs, quartered
750ml hen inventory
1 lemon, lower into 6 wedges to serve
For the fig and pistachio salsa
50g mushy dried figs, lower into 1cm cube
40g shelled pistachios, very evenly toasted and roughly chopped
1½ tbsp lemon juice
5g dill leaves
1½ tbsp (5g) parsley leaves
Warmth the oven to 200C (180C fan)/390F/fuel 6. Put the chopped onions, garlic, ginger, spices and herbs in a meals processor and blitz till finely minced. Add the oil, vinegar, a teaspoon and three-quarters of salt and a beneficiant grind of pepper, and blitz to a rough paste.
Pat dry the lamb, pierce the flesh throughout about 10 or 12 occasions with a small, sharp knife, then coat with all of the paste. Now you can cook dinner it instantly or depart it to marinate within the fridge for 3 hours and as much as in a single day.
Put the onion wedges, cinnamon sticks, cardamom and figs in a big, ovenproof, cast-iron, 28cm saucepan for which you’ve got a lid. (Alternatively, use a big, high-sided roasting tin and foil to cowl.) Put the coated lamb fatty aspect up on high, then pour the inventory round however not over the meat. Roast uncovered for 45 minutes, then decrease the warmth to 160C (140C fan)/310F/fuel 2½, baste the lamb with the juices, then cowl with the lid (or foil) and roast for an additional 4 and a half hours, basting the meat three or 4 occasions throughout the cooking. The lamb ought to by this level be fairly tender. Flip the warmth again as much as 200C (180C fan)/390F/fuel 6, take off the lid (or foil) and cook dinner for half-hour extra, till the lamb is effectively browned and the sauce has decreased barely. Verify it on the 20-minute mark.
Gently raise the lamb out of the pan and right into a baking tray to relaxation. Pour the contents of the saucepan into a big, shallow platter or dish with a slight lip and high with the lamb. Combine the chopped figs, pistachios, lemon juice and herbs, spoon everywhere in the lamb and serve with the lemon wedges alongside.
Potato slab pie with salsa verde
Suppose potato dauphinoise meets quiche, wrapped up in pastry. When requested why she created this pie, Verena responded: “I like pastry, I like potatoes and I like cheese – want I say extra?” That solutions that, then. This wealthy and creamy pie is nice transportable picnic meals. The portions are fairly beneficiant, however any leftovers maintain effectively within the fridge for as much as two days. Simply carry it again as much as room temperature earlier than consuming, or reheat within the oven should you desire it heat. The salsa verde will maintain in a sealed container within the fridge for as much as two days. Spoon it on grilled steak, or combine with defrosted peas or jarred butter beans and a drizzle of tahini.
Prep 35 min
Cook dinner 1 hr 20 min
Relaxation 1 hr
Serves 8
640g ready-rolled all-butter puff pastry rectangles (ie 2 x 320g packs)
200g gruyere, roughly grated
200g Greek feta, roughly crumbled
75g pitted inexperienced olives, roughly chopped
12 spring onions, trimmed and finely sliced (100g)
30g parsley, finely chopped
15g mint leaves, finely chopped
4 giant king edward potatoes, peeled, washed and really thinly sliced, ideally on a mandoline (540g)
Salt and black pepper
4 giant eggs, plus 1 giant egg yolk
200ml double cream
100g creme fraiche
1½ tbsp sesame seeds
For the salsa verde
10g picked mint leaves
15g picked basil leaves
10g picked parsley leaves
40g pitted inexperienced olives, roughly torn in half
2 garlic cloves, peeled and roughly chopped
15g anchovies packed in olive oil, drained
2 tbsp apple cider vinegar
60ml olive oil, plus additional for greasing
Warmth the oven to 200C (180C fan)/390F/fuel 6 and put a big baking tray inside to warmth up.
Grease a 32cm x 22cm x 3cm swiss roll tin, then line it with a sheet of baking paper giant sufficient to cowl the bottom and rise about 4cm up and over the edges (this overhang will aid you raise out the pie later).
Take one of many puff pastry sheets and roll it out to a 38cm x 28cm rectangle. Elevate this on to the ready tin, and press it into the corners and up the edges. Refrigerate when you make the filling.
In a big bowl, combine the cheeses, olives, spring onions, herbs, potatoes, three-quarters of a teaspoon of salt and a beneficiant grind of pepper. Attempt to separate the potato slices as a lot as doable, in order that they’re evenly distributed. Spoon the potato combination into the pastry-lined tin, filling it to the corners and urgent down so it’s tightly packed. It’s going to appear as if there’s an excessive amount of, however the potato will cook dinner down within the oven.
In a medium bowl or jug, whisk three of the entire eggs and the additional yolk with the double cream and creme fraiche, then pour evenly over the filling.
Unroll the second sheet of puff pastry and lay it on high of the potatoes, tucking it in on the edges between the potatoes and the pastry sides. Frivolously whisk the remaining egg and brush the egg wash excessive of the pastry, leaving some for the sides, then, with a mild lifting and pulling movement, fold the pastry sides up and over the sides of the highest layer and press down gently to seal. Brush the sides with the remaining egg wash and sprinkle on the sesame seeds, then lower seven 5cm-long diagonal scores alongside the size of the highest of the pie.
Rigorously switch the pie tin to the recent baking tray within the oven and bake for half-hour. Rotate the tin and bake for an additional half-hour, till evenly golden and cooked by means of. If the highest of the pie will get too darkish too quickly, flip down the oven to 190C (170C fan)/375F/fuel 5. Elevate the pie tin on to a wire rack and depart to chill and relaxation for about an hour.
Use the paper overhang to raise and slide the pie out of its tin, put aside the tin, put the pie straight on the wire rack and depart to chill utterly for about an hour and a half.
Whereas the pie is cooling, make the salsa verde. Put all of the herbs, olives, garlic, anchovies, vinegar, half the oil and loads of pepper in a meals processor and pulse to a rough paste, scraping down the edges of the bowl as you go. Stir within the remaining two tablespoons of oil, then switch to a serving bowl.
Minimize the pie into 20 squares and serve with the salsa verde alongside.
Espresso mousse with tahini fudge
This dessert couldn’t be simpler. It isn’t a traditional mousse, for which you’d whip egg yolks and sugar over a warmth supply to create a sabayon. It’s, nevertheless, mild, ethereal and really mousse-like, and can little question impress whomever you serve it to. You can also make each the mousse and the fudge sauce the day earlier than you need to serve them. Preserve the mousse refrigerated and provides it an excellent whisk to easy it out once more, and add a splash of water to the sauce if it thickens an excessive amount of. You’ll have to train some self-restraint with regards to the tahini fudge – it’s so good drizzled on toast, chopped-up bananas or an ice-cream sundae. If you happen to can solely get espresso granules and never powder, warmth the primary 5 substances gently to dissolve the granules, then chill it very effectively earlier than starting. Make this kid-friendly by swapping the espresso for additional cocoa powder, or make it your individual by topping it with various things: rainbow sprinkles are all the time welcome, I discover.
Prep 10 min
Cook dinner 15 min
Chill 2 hr+
Serves 6
1½ tbsp instantaneous espresso powder (not granules – see recipe introduction)
1½ tsp cocoa powder
1 tsp vanilla bean paste, or vanilla extract
1 tbsp maple syrup
250ml fridge-cold double cream
2 giant egg whites
70g caster sugar
⅛ tsp salt
50g roasted and salted combined nuts, roughly chopped
For the tahini fudge
75g tahini
60ml maple syrup
1½ tbsp cocoa powder
1 tsp vanilla bean paste, or vanilla extract
Put the espresso powder, cocoa powder, vanilla paste, maple syrup and cream within the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-high velocity for a minute and a half to 2 minutes, till the combination varieties mushy peaks. Switch to a big bowl.
Rinse and dry the stand-mixer bowl, then add the egg whites and blend on medium-high velocity for a minute, till frothy. With the motor working, incorporate the sugar and an eighth of a teaspoon of salt in a gradual stream, then flip the velocity to excessive and blend for 3 to 4 minutes, till it varieties medium peaks and turns shiny. Gently fold this into the cream combination, cowl and refrigerate for at the least two hours (or in a single day) till effectively chilled.
Put all of the tahini fudge substances in a bowl, add three tablespoons of water and whisk easy.
Give the mousse an excellent whisk, to aerate it, then divide between six small bowls or ramekins. High with spoonfuls of the fudge sauce, sprinkle with the nuts and serve.
These recipes are from Ottolenghi Check Kitchen: Additional Good Issues by Yotam Ottolenghi, Noor Murad and Ottolenghi Check Kitchen (Ebury Publishing, £25). To assist the Guardian and Observer, order your copy at guardianbookshop.com. Supply costs might apply.
