Chak-chak

Step 1: Beat 4 eggs, 2 tbsp milk and ¼ tsp salt together. Work in the 11 ½ oz plain flour gradually and knead for 5 minutes into a firm dough that no longer sticks to your hands. Wrap and rest 20 minutes.

Step 2: Roll the dough 3 mm thick, cut into 1 cm strips, then cut the strips into short sticks or small cubes, the size of a hazelnut. Dust with flour and shake in a sieve to remove the excess.

Step 3: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F, until a piece of dough rises at once with lively bubbles.

Step 4: Fry the dough in small handfuls for 1–2 minutes, stirring, until puffed and pale golden. Lift out with a slotted spoon onto kitchen paper. Too many at once lowers the oil temperature and they come out greasy.

Step 5: In a wide pan, heat 7 oz honey and 3 ½ oz sugar over a medium heat, stirring until the sugar dissolves, then boil for 3–4 minutes, until big foamy bubbles form and a drop in cold water makes a soft ball (250°F). A typical error is to cook it further; the clusters then set rock-hard.

Step 6: Take the pan off the heat, tip in all the fried pieces and the 1 ¾ oz walnuts or hazelnuts, if using, and fold gently with a spatula until everything is glossy and coated.

Step 7: With wet hands, press the mixture into a mound or a ring on a lightly oiled plate. Leave to set for at least 1 hour. Break off pieces to serve. Keeps a week, covered, at room temperature.