Crispy Cream-Braised Potatoes and Fennel - A sophistocated way to serve potatoes; particularly good with roast chicken. This is braised in cream and then broiled to crisp it up. Save the braising cream to add to another savory recipe or a bread.
Yotam Ottolenghi’s tahini recipes. There are few limits as to what you can do with tahini, be that in savoury dishes with meat, fish or vegetables, and in puddings and baking, too: roast cauliflower and chickpeas with warm tahini yoghurt