This is unusual and really rather lovely. It’s the sesame rather than peanut butter that comes to the fore supported by the cumin. It works well for sandwiches, as an accompaniment to a mezze, it’s great with soup, or on its own with olive oil to dip. You can use either smooth or crunchy peanut butter – we prefer the crunchy . This recipe is a good way to use up large mild chillies than are beginning to dry out. We scorch them with a crème brulee torch. The aim is for an aromatic chilli flavour rather than a fiery heat.

50g tahini

80 g peanut butter

1 tbsp powdered cumin

1 teasp fine salt

2 long red chillies – fairly mild, charred over a flame (optional, see above)

500g strong white flour

1. 5 teasp instant dry yeast

vegetable or olive oil for kneading

sesame seeds (not optional)

• Spoon the tahini, peanut butter, cumin and salt into a large mixing bowl, and add 100ml of nearly boiling water. Stir well

• Deseed the chillies, chop finely (leaving the charred bits on) and add to the nut mixture. Stir well and then add 200ml of cold water. Add the yeast, then mix in the flour, to create a soft, slightly sticky dough

• Give the dough a 10 second knead on an oiled worktop and then return to the bowl. Leave for an hour

• Divide the dough into three. Shape into balls and roll into oval shaped sticks, about 30cm in length, using flour to keep it moving if needs be. Brush with water and roll in sesame seeds so both sides are covered. Place on a silicon sheet lined back tray, and leave to rise for 90 minutes, or until it’s about 75% bigger

• Heat oven to 220C (200C for a fan assisted oven). Slash the bread along each side with a very sharp knife and bake for approximately 30 minutes. The test for whether it’s cooked or not is to take it out and knock the underside with your knuckles. If it makes no real noise it’s not done and should go back in immediately, if it makes a hollow knocking noise, it’s done