Heat the sesame seeds in a heavy pan over a low heat for about three minutes and toast until lightly coloured and fragrant.

Put them in an electric coffee grinder and whiz to a powder.

Mix with all the other ingredients in a small pan and stir over a low heat until smooth and thick.

Serve with plain noodles and bowls of chopped spring onions.

Jocasta Innes suggests substituting peanut paste for the sesame seeds, in which case the sauce will resemble Thai or Indonesian sate.

The Country Kitchen. Jocasta Innes