Vegan cinnamon rolls

In a small pot, heat the milk over a low heat until just steaming. Pour into a bowl and leave to cool until only slightly warm. Stir the yeast into the milk and set aside for 5 minutes.

Using your hands, mix the sugar, oil, salt and both the flours into the milk to form a rough dough. Tip the contents of the bowl out onto a clean work surface and knead until smooth and slightly sticky – about 10 minutes – dusting with a little extra flour as needed.

Pour a bit more extra oil into the same bowl that you were using, place the dough into it and turn to coat with oil. Cover with clingfilm and set aside in a warm place for 1 hour - 1½ hours, until doubled in volume.

Dust the work surface with flour again, tip the risen dough out on to it and dust the dough with some flour as well. Roll out into a 35cm square using a floured rolling pin, or even a wine bottle.

Mix the tahini and olive oil and brush over the surface of the dough. Mix the sugar, cinnamon, cardamom and salt, then sprinkle over the surface of the dough in an even layer.

Scatter over the chopped dates and sesame seeds then roll the dough up into a tight log.

Cut into 10 equal pieces and place on to a lined baking tray. Cover with an oiled piece of clingfilm or a clean kitchen towel and then set aside in a warm place to rise for 30-45 minutes, until doubled in size. Preheat the oven to 180C/350F/ gas 4.

Once the rolls have risen, remove the clingfilm and brush with milk using a pastry brush.

Bake for 20-25 minutes until golden. Leave to cool slightly before eating.