Sesame sauce

Drizzle it over noodles, crunchy slaw, steamed greens or grilled chicken, or serve it as a dip for cucumber and carrot sticks. It also works well stirred through a noodle salad.

For a tahini-based sauce, whisk in cold water a teaspoon at a time. It may thicken at first, then loosen into a smooth, pourable dressing; add lemon juice for extra sharpness.

Start with about a tablespoon per person as a drizzle or dip, then add more if needed. For noodles or salad, loosen a thick sauce first so it coats evenly rather than clumping.

Follow the bottle’s storage instructions; some ready-made sauces need refrigerating after opening. Keep homemade sauce in a covered container in the fridge and use it within two days.

For a creamy alternative, mix plain yoghurt with lemon juice; for a savoury dressing, try soy sauce with a little vinegar. Neither will have sesame’s distinctive nutty flavour.

No: sesame is a regulated allergen in the UK. Avoid sesame sauce, and check ingredient and allergen information on packaged foods; the Food Standards Agency also advises taking care about cross-contamination.

Yes. Spoon it over hot noodles, vegetables or grilled meat just before serving; adding it at the end keeps a dressing-style sauce from drying out or catching in the pan.