Pastiera napoletana

Step 1: Mix 12 ½ oz plain flour and 4 oz caster sugar in a bowl and rub in 5 ½ oz unsalted butter until it looks like fine breadcrumbs. Add 2 eggs and 1 tsp lemon zest and press together quickly into a dough.

Step 2: Flatten into a disc, wrap and chill.

Step 3: Put 10 ½ oz cooked wheat berries (grano cotto), ¾ cup whole milk, ⅔ oz unsalted butter and 1 tsp orange zest in a pan. Simmer over a low heat, stirring often, until the milk is absorbed and it looks like a thick, creamy porridge.

Step 4: Mash about a third of the wheat roughly with a spoon, then leave to cool completely.

Step 5: Beat 14 oz ricotta and 7 oz caster sugar together until smooth and glossy (push through a sieve first for the finest texture).

Step 6: Beat in 3 eggs and 2 egg yolks one at a time, then 1 tbsp orange blossom water, 1 tsp vanilla extract and ½ tsp ground cinnamon.

Step 7: Fold in the cooled wheat cream and 3 ½ oz candied orange and citron peel. The filling will be quite runny.

Step 8: Heat the oven to 350°F (300°F fan). Butter a 24 cm pie dish or tin about 4 cm deep.

Step 9: Roll out two-thirds of the pastry 4 mm thick and line the tin, pressing it up the sides. Trim the edge neatly with a knife.

Step 10: Pour in the filling. It should come almost to the top of the pastry.

Step 11: Roll out the remaining pastry and cut 7 strips about 1.5 cm wide. Lay them in a diamond lattice over the filling and press the ends onto the edge.

Step 12: Bake on a low shelf until the pastry is deep golden and the filling has puffed and turned amber, and only wobbles slightly in the centre. Common mistake: taking it out too early because the middle still jiggles; it firms as it cools, but an undercooked pastiera weeps.

Step 13: Turn off the oven, open the door a little and leave the pastiera inside to cool slowly, so the filling sinks evenly rather than cracking.

Step 14: Cover and rest at cool room temperature for at least 1 day. Dust with 1 tbsp icing sugar before serving in wedges.