An excellent oil, and rich in nutty sesame flavour. It's great in oriental dishes and dressings, but needs to be used very sparingly, as the flavour can be overwhelming.
Storing oil: This has to be in the coolest-possible place, though not in the fridge, as oil solidifies when it gets too cold. Light is not good for oils, either, so a cool, dark corner would be the best place to store them.
Most oils have date stamps, so watch these, and although it is more expensive to buy in smaller quantities, it is still cheaper than throwing out stale oil that never got used.
From the freezer and storecupboard to the table in roughly 20 minutes. Not bad.
No not bread sarnies. These are slices of sticky, fragrant marinated steak, served wrapped in lettuce leaves.
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