Podsolnechnaya khalva (sunflower seed halva)

Step 1: Line a 20 × 10 cm loaf tin with baking paper, leaving the paper overhanging on the long sides.

Step 2: Toast 14 oz hulled sunflower seeds in a large dry frying pan over a medium heat, stirring constantly, until they are an even light golden brown and smell nutty.

Step 3: Tip them onto a tray and let them cool for 10 minutes, so they grind to a powder rather than a paste.

Step 4: Grind the seeds in a food processor in short bursts with 2 tbsp unrefined sunflower oil and 1 pinch salt until fine and just beginning to clump and look oily. Scrape into a warm heatproof bowl.

Step 5: Put 8 oz granulated sugar, ¼ cup water and ¼ tsp citric acid in a small heavy pan over a medium heat and stir until the sugar dissolves. Then stop stirring.

Step 6: Boil until the syrup reaches 250°F, the firm-ball stage; a drop in cold water forms a firm ball that only just gives when pressed. Take off the heat and stir in 1 tsp vanilla extract.

Step 7: Pour the hot syrup over the seed paste in a thin stream, mixing hard with a wooden spoon. Keep mixing for 1–2 minutes, until it thickens, turns paler and holds together in clumps.

Step 8: Pack it firmly into the tin, fold the paper over the top and press down with a second tin or a heavy book.

Step 9: Leave at room temperature for at least 3 hours, until firm and dry enough to slice. Cut into thin slices with a sharp knife and keep wrapped in a cool place for up to 3 weeks.