Miso, orange and tahini sauce

You know those sauces that you stumble across and think, ‘Man, this is so good – I’m going to put it on everything from now on!’? Yeah, well this is one of those guys. It’s sweet enough to slather atop a chocolate cake, but savoury enough to drizzle on your salad. Our favourite thing is to spread it generously over eggplant halves before popping them into the oven and watching the sauce glaze over. For us, citrus trees are a must-have plant in any garden. The sweet yet acidic juice of the fruit is a chef’s best friend at every meal, from breakfast through to dinner and on to dessert.

Makes 2 cups (500 ml/17 fl oz)

Use

1 orange, skin on

2 tablespoons tahini

1 tablespoon white miso paste

Do

1	Place the whole orange into a medium-sized saucepan of boiling water and boil for 1.5–2 hours or until it is soft enough for a skewer to go through with ease. Top up the water from time to time so that the orange is always fully submerged. Spin the orange around occasionally so that it cooks through evenly. When it is ready, drain the orange and leave it to cool.
2	Chop the cooled orange into wedges and remove any pips. Place the orange, tahini and miso paste into a food processor and blend until smooth.
3	Place the mixture into a sterilised jar and store the jar in the fridge for up to 3 weeks.

Oh and when it’s in season, try replacing the standard orange with a blood orange – the flavour is really something else.