Maltese fried date pastries (Imqaret)

1. For the dough mix the flour with the sugar and salt, rub in the cold butter, then knead with as much cold water as it takes into a smooth, soft dough; wrap in film and rest for 30 minutes.

2. Simmer the stoned dates with a little water for 5 minutes until soft, then mash with a fork; stir in the orange blossom water, ground anise, a pinch of ground cloves and the grated lemon zest.

3. Roll the dough out thinly (2-3 mm) and cut into strips 10 cm wide.

4. Lay a log of date filling lengthways along the middle of each strip, fold the dough over and seal, then cut the log diagonally into 5 cm diamonds.

5. Deep-fry in batches in oil at 175 °C for 3-4 minutes, turning, until golden, and drain on kitchen paper (the quantity listed is the oil absorbed by the food).

6. Serve warm, traditionally with a scoop of vanilla ice cream.

Tip: Imqaret are the street sweet of Valletta harbour, best fresh from the pan – the traditional recipe puts a little anise liqueur in the dough; here, alcohol-free, ground anise gives the same aroma.