Toasted semolina halva (İrmik helvası)

1. Warm the milk with the sugar in a pan until the sugar dissolves and keep warm.

2. In a heavy-based pan, melt the butter and add the semolina and pine nuts.

3. Toast over low to medium heat, stirring constantly, for 12-15 minutes until the semolina is hazelnut-brown and fragrant and the pine nuts are golden.

4. Take the pan off the heat and carefully (it spits!) pour in the warm sweet milk, then return to the heat and cook, stirring, until the semolina has absorbed all the liquid.

5. Cover, placing a tea towel under the lid, and leave off the heat for 15 minutes so the grains swell.

6. Fluff with a fork, press into small moulds, turn out and serve lukewarm with a pinch of cinnamon.

Tip: In Turkey it's cooked for mourning, births and celebrations and shared among neighbours. The more patiently you toast the semolina, the deeper and nuttier the flavour.