Move over, cinnamon buns – there’s a new sweet bun in town. In this recipe, author and campaigner Yasmin Khan brings us a crisp, light Mediterranean swirl bun that puts sesame-fragrant tahini front and centre. Yasmin says: “Tahini swirls are eaten throughout Greece, Turkey and Cyprus, often grabbed from a street vendor in the morning and enjoyed with a cup of strong black coffee. This version leans towards the Cypriot type, with its crisper feel from the tahini oozing out of the pastry.” These buns are from Yasmin’s latest book, Ripe Figs (Bloomsbury £26), filled with gorgeous recipes from Turkey, Greece and Cyprus. Scroll down to “Tips” to watch the buns in action!