Pitta 'mpigliata

Step 1: Mix 14 oz plain flour, 1 ¾ oz caster sugar, ½ tsp baking powder, ½ tsp ground aniseed and 1 pinch salt in a bowl. Add ¼ cup light olive oil and ¾ cup orange juice and stir, then knead for 5 minutes into a smooth, soft, non-sticky dough. Cover and rest for 15 minutes.

Step 2: Mix 9 oz walnuts, 5 ½ oz raisins, 1 ¾ oz sugar, 1 tsp ground cinnamon, ¼ tsp ground cloves and 1 tbsp orange zest in a bowl. Heat the oven to 350°F (325°F fan) and oil a 24 cm round cake tin.

Step 3: Divide the dough in two. Roll one piece on a floured worktop into a very thin sheet, about 1.5 mm, so you can almost see the board through it. Common mistake: stopping at 3–4 mm; the rolls stay pale and doughy inside instead of crisp and flaky.

Step 4: Cut the sheet into strips 7–8 cm wide. Brush each strip lightly with warm 2 ⅛ oz honey and scatter a line of the nut mixture along the middle.

Step 5: Pinch the long edges of each strip slightly together over the filling, leaving it open on top, then roll the strip loosely from one end into a rosette about 5 cm across.

Step 6: Stand the rosettes upright in the tin, packed tightly side by side. Repeat with the second piece of dough and the rest of the filling and 2 ⅛ oz honey, filling any gaps.

Step 7: Bake for 35–40 minutes, until the pastry is deep golden and crisp at the edges and the filling smells toasty.

Step 8: Warm 2 ⅛ oz honey until runny and spoon it over the hot pitta so it sinks between the rosettes. Cool completely in the tin before serving in wedges; it keeps for a week wrapped at room temperature.