Lokum

Step 1: Line a 20 cm square tin with baking paper and brush with 1 tsp sunflower oil.

Step 2: Heat 1 ¾ lb sugar, 1 ¼ cups water and 1 tbsp lemon juice in a pan, stirring until dissolved, then boil without stirring until it reaches 250°F (soft-ball stage), about 15 minutes. Keep warm.

Step 3: In a large heavy pan, whisk 4 oz cornflour and 1 tsp cream of tartar into 3 cups water until smooth. Cook over a medium heat, whisking, for 5 minutes, until it turns into a thick, glue-like paste.

Step 4: Slowly whisk the hot syrup into the paste until smooth.

Step 5: Turn the heat to low and simmer for 50–60 minutes, stirring every few minutes and scraping the base, until it is a pale honey colour, very thick and a drop in cold water forms a soft, springy ball. Common mistake: stopping early, which leaves it sticky.

Step 6: Stir in 2 tbsp rosewater, 2 drops red food colouring (plant-based) if using and 3 ½ oz unsalted pistachios, then pour into the tin and smooth the top.

Step 7: Leave uncovered at room temperature overnight to set firm (don't refrigerate).

Step 8: Sift 1 ¾ oz icing sugar and 1 oz cornflour together, turn the slab out onto it, cut into 2.5 cm cubes with an oiled knife and toss to coat. Store in an airtight box with more dusting sugar for up to a month.