1. Grease a 20cm (8 inch) square cake tin with butter and line it with nonstick silicone baking powder. Give the lining a generous sprinkling of sifted icing sugar. Put 350ml (12 fl oz) cold water, the caster sugar and golden syrup in a large saucepan and bring to the boil over a medium-high heat. When the mixture comes to the boil, remove the sugar crystals that are stuck to the inside of the pan. Continue to boil the mixture, without stirring, until it reaches 116oC (240oF).

Meanwhile, stir together the orange juice and rind in a jug or small bowl, sprinkle over the gelatine, stir again, then set aside.

In a small bowl, dissolve the cornflour in 125ml (4 ½ fl oz) cold water. When the sugar mixture has reached a temperature of 116o C (240oF), stir in the cornflower mix. Put the pan over a medium-low heat and simmer, stirring gently, until the mixture is very thick – this will take only a couple of minutes.

Remove the pan from the heat and stir in the orange juice mixture, the flavouring of your choice, the food colouring and the pistachios. Pour the Turkish Delight mixture into the prepared tin and leave to set in a cool, dry place (not in the refrigerator) for 3-4 hours. When cool, sprinkle the top with a thick layer of sifted icing sugar. Cut into cubes and roll them in sifted icing sugar. Knock off any excess sugar, then pack away in an airtight container and store at room temperature.