Georgina Hayden served up delicious shiamishi orange blossom custard pies/pastries on Sunday Brunch.

The ingredients are: 1l vegetable oil, for deep frying, 200g caster sugar2 pieces of mastic, optional, 160g fine semolina, 1 tablespoon orange blossom water, 500g plain flour, ½ teaspoon baking powder, ½ teaspoon sea salt, 150ml olive oil, 250g icing sugar and 2 teaspoons ground cinnamon.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.