Rick Stein make a delicious Galaktoboureko Greek dessert with semolina, custard pastry and orange syrup on Rick Stein: From Venice to Istanbul.

Rick says: “The Greeks love their sweets, and this one is almost as central to their cooking culture as baklava or rice pudding. It is quite common to add an orange sauce to galaktoboureko. I made this one typically sweet and sticky.”

The ingredients for the custard pastry are: 100g unsalted butter, melted, plus extra for greasing, 3 free-range eggs, separated, 125g golden caster sugar, ½ tsp vanilla extract, 90g semolina, 1 litre full-fat milk, warmed and 7 sheets filo pastry.

For the oranges in syrup: 3 oranges, 440g caster sugar and 2 tbsp lemon juice.