Murat Demiral shows us how to make this rose-water and almond sweet. He studied making this sweet back in Turkey. His range includes twenty three different types - the classic, of course, is rose water and almond.

Bring sugar and water to the boil on the stove. Once it boils add cornflour and leave it to boil for a further five minutes. Put into a mixer and beat for one hour.

Add almonds, colour and natural rose water oil. Take out of the mixer and pour into a tray. Leave for one day. Once cut into squares, it is rolled in icing sugar and packed.