Recipes Archive

Lentil recipes

Spicy coconut lentil soup

45 minutes

Chicken recipes

Chicken and polenta traybake

45 minutes

Diwali recipes

Saag paneer

Dip recipes

Roast white bean dip

20 minutes

Bread recipes

Stuffed tray-bake focaccia

40 minutes

Italian recipes

Pork ragù with polenta

2 hours 45 minutes

Brinjal recipes

Quick-and-easy melanzane

1 hour

Great value

Lemon-and-tomato pasta

20 minutes

Stroopwafels

20 minutes

Italian recipes

Broad bean-and-pancetta soup

20 minutes

Snack recipes

Tahini wraps

30 minutes

Tahini wraps

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 free-range eggs
2 T olive oil
½ t baking powder
¼ t salt
finely ground black pepper, to taste
½ cup tahini
3 T water

For the filling:

3 T thick mayonnaise
8 slices cheese (Emmenthal, Cheddar or slim fingers of halloumi)
8 ham, thin slices (optional)

Method

1. To make the pancakes, whisk all the ingredients together. If the mixture seems too thick, thin down with water.

2. Spread large spoonfuls on a 20 cm non-stick pan. Cook for a few minutes on each side until pale golden, then cook the other side.

3. Spread each pancake thinly with mayonnaise. Place cheese on one half and cover with ham. Fold over to cover the filling.

4. Spread one side thinly with more mayonnaise. Place mayo-side down in a non-stick pan, then spread the exposed side with mayo. Fry until golden.

Cook's note: This is my new favourite. The pancakes are made with tahini and eggs – no flour!

Find more snack recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

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Tahini wraps

Tahini wraps

Ingredients

Method