TOASTED SESAME OIL RECIPES

Steps:

• 1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Trim, peel and halve the carrots, then scrub the beets clean, and chop into wedges.
  3. Parboil the carrots in a large pan of boiling salted water for 5 minutes, then transfer them to a colander using a slotted spoon.
  4. Carefully lower in the beets and parboil for 5 minutes, then drain (parboiling separately will stop the carrots from turning purple).
  5. Transfer the carrots and beets to a large roasting tin, drizzle with olive oil and season with sea salt and black pepper. Roast for 30 to 40 minutes, or until sticky and shiny, jiggling the tray occasionally for even cooking.
  6. Meanwhile, finely grate the orange zest. Trim off the skin and pith, then cut the orange into segments.
  7. Toast the sesame seeds in a dry pan on a low heat for a couple of minutes or until golden, tossing regularly. Pick and roughly chop the coriander leaves.
  8. When the time's up, let the roasted veg cool a little, then toss with the orange zest and segments, a good lug of extra virgin olive oil and a little extra seasoning, if needed.
  9. Arrange over a large platter, scatter over the toasted sesame seeds and coriander leaves, then tuck in.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
• Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.
• Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.