How to make tahini

Scatter the sesame seeds into a wide frying pan over a medium heat and toast for 2-3 minutes, stirring regularly, until the seeds start to release their oils and smell nutty. Transfer to a bowl and leave to cool.

Put the cooled, toasted sesame seeds into a food processor with the salt and blend until they start to break down and clump together.

With the motor still running, slowly drizzle in 1 tbsp of oil and keep blending until the sesame seeds break down completely, scraping down the sides of the processor if you need to. Add enough oil to give a smooth, drizzling consistency – it should take about 5 minutes to blend the sesame seeds to a smooth paste.

Cover and chill – the tahini will keep for two weeks in the fridge. Stir the tahini before using.