Seed drill: what can I make with tahini beyond just hummus?

'Tahini has a beautiful versatility," says Fadi Kattan, chef/co-founder of Akub in London and author of Bethlehem, "from a drizzle over your morning toast or granola, to an earthy background flavour in a sauce, to all sorts of cakes and cookies."

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So the question really ought to be: is there anything this creamy, rich ground sesame paste can't turn its hand to? For Kattan, the first possibility is a kofta bake, featuring mince "ideally half lamb, half beef" - finely chopped onions, chopped parsley, a bit of salt and some spices: "Black pepper, cinnamon, cloves, ginger and a predominant presence of allspice." That's all combined, then it goes into a greased roasting tray and is baked at 180C for 20 minutes.