Gennaro Contaldo served up delicious zeppole festive doughnuts on Saturday Kitchen.

The ingredients are: 250g plain flour, 1 tbsp olive oil, 100g runny honey, 30ml limoncello, vegetable oil, for deep frying, 1 orange, rind removed and thinly sliced and 1 lemon, rind removed and thinly sliced.

See recipes by Gennaro in his book titled: Gennaro’s Fast Cook Italian: From fridge to fork in 40 minutes or less available from Amazon now.