Antonio Carluccio and Gennaro Contaldo makes Italian struffoli deep-fried doughnuts for the festive season on Christmas Kitchen.

The two Italian chefs says: “These bite-sized doughnuts are a speciality of Naples and are popular all over Italy as a sweet treat at Christmas.”

The ingredients for the doughnuts: 500g type ’00’ pasta flour, 5 free-range eggs, 4 tbsp caster sugar, 1 lemon, finely grated zest only, 1 orange, finely grated zest only, 2 tbsp vodka or whisky, pinch salt and olive oil or lard, for deep-frying.

For the sauce: 250g runny honey, 100g caster sugar, 2 tbsp water, 1 tangerine, peel only, julienned and candied citrus peel, to serve (optional).