Spreads

This shelf gathers spreads that are neither jam nor honey. Caramelised biscuit spread is made from crushed spiced biscuits blended into a smooth, sweet paste with the taste of cinnamon and brown sugar. It goes on toast and pancakes, swirled into cheesecake, drizzled over ice cream, and sandwiched between biscuits. Tahini is a paste of ground sesame seeds; hulled tahini is made from seeds with their outer skins removed, which gives a paler colour and a smoother, milder taste.

Tahini is essential for hummus: blend chickpeas with tahini, lemon, garlic and a little cold water until light and creamy. It also makes baba ghanoush with smoky roasted aubergine, a sauce for falafel and roast vegetables when thinned with lemon and water, and the sesame halva of the Middle East. In Asian cooking, it can stand in for Chinese sesame paste in cold noodles, and a spoonful enriches a sesame chutney or salad dressing.

Tahini separates in the jar, with the oil rising to the top; stir it back in thoroughly before use, then keep it in a cool cupboard. Biscuit spread firms up in the cold, so leave it at room temperature. Find both under breakfast and spreads alongside peanut butter and jam. For hummus, pick up tinned chickpeas, and for more sesame, see sesame seeds.