Greek honey doughnut balls (Loukoumades)

1. Dissolve the yeast and sugar in 350 ml lukewarm water, then add the flour and salt and stir with a wooden spoon into a thick, sticky, lump-free batter (like a thick pancake batter).

2. Cover and leave to rise in a warm place for 1 hour until doubled and bubbly.

3. Heat the oil to 175 °C in a deep pan; meanwhile toast and roughly chop the walnuts.

4. Dip a tablespoon in oil and drop walnut-sized portions of dough into the oil (or squeeze the dough out of your fist between thumb and forefinger).

5. Fry in batches, turning, for 3-4 minutes until golden, then drain on kitchen paper.

6. Warm the honey slightly, drizzle it over the hot balls and sprinkle with cinnamon and walnuts; serve at once.

Tip: Loukoumades are among the oldest Greek sweets – winners of the ancient Olympic Games were given them as a reward. They're only really good fresh and warm, so fry them just before serving.