Pestiños

Step 1: Heat ½ cup olive oil in a small pan with 1 strip orange peel over a medium heat until the peel turns dark golden, about 3 minutes. Take off the heat, remove the peel and add 1 tbsp aniseed and 1 tbsp sesame seeds; they will sizzle. Leave to cool for 10 minutes.

Step 2: Pour the warm oil into a bowl with ½ cup dry white wine. Add 10 ½ oz plain flour and 1 pinch salt and knead for 5 minutes into a soft, smooth dough that leaves the bowl clean. Cover and rest for 30 minutes.

Step 3: Roll the dough out on a lightly floured surface until 1–2 mm thick, and cut into 8 cm squares.

Step 4: Fold two opposite corners into the middle, overlapping, and press with a dab of water so they stick. You get a little tube open at both ends.

Step 5: Heat 3 ¼ cups sunflower or mild olive oil in a deep pan to 350°F, when a scrap of dough rises at once with lively bubbles. Fry 4–5 pestiños at a time for 1–2 minutes a side, until blistered and deep golden. Drain on kitchen paper.

Step 6: Warm 7 oz honey and 3 tbsp water in a wide pan over a low heat until runny but not boiling. Dip each pestiño in, turn to coat and lift onto a rack to set.

Step 7: Scatter with toasted sesame if you like. They keep for a week in a tin, layered between baking paper.