Turkish delight

It is made by slowly cooking sugar and water with starch until the mixture sets into a soft, chewy gel. Rosewater, citrus, mastic or nuts may be added, and the pieces are often dusted with icing sugar or starch to stop them sticking.

Keep it in an airtight container in a cool, dry cupboard, with baking paper between layers so the pieces do not stick together. Avoid the fridge, where moisture can make the coating tacky.

You can, but freezing may make the pieces damp or sticky as they thaw. If you do freeze it, seal it well and let it come back to room temperature while still wrapped.

Rose-flavoured pieces pair naturally with tea or strong coffee; lemon and orange versions go well with citrus tea. Pistachio, hazelnut and walnut add crunch, while a few pieces make a sweet finish alongside fresh fruit.

Yes. Lokum is the Turkish name for Turkish delight, a sweet traditionally made by cooking sugar and starch into a chewy confection.

The dusting keeps the soft pieces from clinging to one another and makes them easier to handle. Some makers use starch instead, or a mixture of starch and icing sugar.

Traditional Turkish delight sets with starch rather than gelatine. Recipes and commercial versions differ, so check the ingredient list if you need to avoid gelatine.