Zhent

Step 1: Toast 7 oz hulled millet in a dry, heavy frying pan over a medium heat, shaking often, for 10–12 minutes, until golden, a few grains pop and it smells like popcorn.

Step 2: Cool for 5 minutes, then grind in a spice grinder or blender to a coarse, sandy powder.

Step 3: Mix the ground millet with 2 ⅛ oz dry kurt (salted dried yogurt balls), 3 ½ oz soft dates, 2 ⅛ oz raisins and 2 tbsp icing sugar, rubbing with your fingers to break up the dates.

Step 4: Melt 4 oz butter with 2 ⅞ oz honey in a small pan over a low heat until just liquid and smooth; don't let it boil.

Step 5: Pour over the dry mixture and mix until it clumps when squeezed. A common mistake is using the butter too hot; the mixture turns greasy and won't hold.

Step 6: Press firmly into a lined 18 cm square tin, about 2 cm thick. Chill for 1 hour, until firm, then cut into small squares or diamonds. Keeps 2 weeks in a cool place.