Tahini sauce

From issue #8, page 86.
Photography Photography by Nick Tresidder.

    INGREDIENTS

    250 grams thick, plain yoghurt
    2 tablespoons tahini
    1 clove garlic, crushed
    finely grated zest of 1⁄2 lemon

    METHOD

    Whisk the yoghurt, tahini, garlic and zest in a bowl and season.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.