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Popular in cuisines around the world, sesame is the oldest domesticated oilseed crop, having been cultivated for over 5000 years - mainly in India and Africa. Known as a survivor crop, it can grow in monsoon or drought conditions where other plants fail. It also has one of the highest oil contents of any seed, and these oils were an early export from civilisations in the Indus Valley to others in Mesopotamia.
This simple combination with dark chocolate is easy to make and exquisitely tasty.
Ingredients
100g dark chocolate (chips or chopped up)
100g sesame seeds
4 tbsp tahini (runny)
Method
Lightly toast the sesame seeds in a pan until golden. Melt the chocolate in a bain marie or slowly in a pyrex bowl for 30 second intervals in the microwave. Once melted stir in the tahini, then add the sesame seeds mixing until all combined.
Pour into desired moulds and place in the fridge or freezer to set. Keep stored in the fridge. Enjoy.
Gaby Van Clarke
This Persian recipe is always brought out for their new year but can be enjoyed anytime by everyone as it’s vegan and gluten free. Using chickpea flour gives a delicate and crumbly melt-in-your-mouth biscuit with fragrant flavours of cardamom, pistachio and rose water carrying you eastward.
