Put the plant-based milk and tahini in a blender with salt to taste, and blend until smooth, adding a little more tahini if necessary, until creamy.

Tip the flour and starch into a bowl or blender, slowly pour in 2tbsp of the olive oil and 150ml water, beating with a whisk until you have a smooth, light batter with no lumps.

Heat the remaining 1tbsp olive oil in a non-stick frying pan over a medium–high heat. Pour in one-third of the batter, tilting the pan a little to ensure a thin, even layer. When the sides are crispy and the top is bubbly, use a spatula to gently flip the pancake and cook the other side. Keep flipping until you reach your preferred crispiness. Make 2 more pancakes in the same way. Alternatively, make 1 larger pancake using all the batter at once. Keep warm.

Preheat a pan over a high heat and add the vegetable oil. When the oil is hot, add the sage leaves and let them crisp up for a minute or two, then remove from the pan. Add the mushrooms and fry on both sides until the skin is crisp but not burned. Remove from the pan and transfer to a plate lined with kitchen paper to soak up any excess oil. Season with salt.

Spoon the tahini sauce on to a plate, followed by the pancakes and mushrooms. Scatter the crispy sage leaves and sesame seeds over and serve immediately.