Tahini parsley sauce

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. I always buy Lebanese tahini paste (Al Wadi is particularly good) as it tends to have the best flavour. Depending on the brand you use, you may need to increase or reduce the amount of liquid ingredients to achieve the right consistency - it should be thick but runny, a little like honey. Chilling it will thicken it up, so you will need to whisk it again and perhaps add more water.

Serves 6

150ml tahini paste
70ml lemon juice
150ml water
1 clove of garlic, crushed
30g flat-leaf parsley (if making by hand, it should be finely chopped)
Salt

To make by hand, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl - you're aiming for a creamy, smooth texture. If it's too thick, add more water. Stir in the chopped parsley and taste; add salt if needed.

If using a food processor or a blender, put in all the ingredients except the parsley and process until smooth. Add more water if needed. Throw in the parsley and pulse for a second or two. Add salt if needed. This will keep in the fridge for three days.