Turkish delight

Oil a 20cm square tin. Put the sugar, lemon juice and 175ml of water in a large pan. Heat gently for 10 minutes, swirling the pan, until the sugar has dissolved. Turn up the heat and bring to a boil but do not stir. If there any sugar crystals, brush down the sides of the pan with a wet pastry brush. Boil for 15-20 minutes or until it reaches 118-120C or the 'soft boil stage' on a sugar thermometer.

Meanwhile, when the sugar hits 113C, whisk together the cornflour, cream of tartar and 50ml of water in a separate large pan to form a smooth paste. Add another 350ml of water, whisking well. Put over a medium heat and, whisking continuously, bring to a boil for 2-3 minutes or until thickened and stiff.

Slowly add the sugar mixture in batches, stirring, making sure it’s well incorporated after each addition. Reduce the heat to low and stir frequently for 45 minutes-1 hour or until it turns golden and very thick, ensuring there are no lumps.

Remove the pan from the heat and stir in the rosewater and food colouring. Pour into the prepared tin and smooth over the top. Leave to set in a cool place overnight. Oil a sharp knife and dust a worksurface with icing sugar. Turn out the turkish delight and cut into little squares, dusting each square all over with icing sugar.