Chilli fish with tahini

There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce. Here it makes perfect sense, balancing out the chilli and bringing a welcome creaminess.

I tend to make double the tomato sauce and keep the excess in the fridge for a week, or the freezer for a month, so you can either make this dish twice or spoon it alongside some grilled chicken or veg. The tahini sauce can be made 3 days ahead and kept in the fridge.