Nougat

Method

Line a 20.5cm (8in) square tin with clingfilm, overlapping the sides of the tin. Cover the base with rice paper.

Put the sugar, honey, glucose and 125ml (4fl oz) cold water into a medium-sized heavy-based pan over a low heat. Stir to dissolve. Bring to the boil, then cook until the mixture reaches 143ºC on the sugar thermometer. Remove from heat at once.

Just before the syrup reaches the right temperature, beat the egg whites in a freestanding mixer until stiff. Keeping the motor running, carefully add the syrup in a thin stream. Add vanilla, then quickly fold in nuts and peel - the mixture should still be stiff.

Spoon mixture into tin; cover with more rice paper. Put another baking tin on top and weigh it down. Leave in a cool place overnight or store for up to two weeks in the fridge. To wrap, turn on to a board and remove clingfilm. Cut into pieces and pack into boxes lined with waxed paper.

Keeps for up to two weeks.