For the dough...

1. 1kg strong Shipton Mill organic white flour - no.4

2. 200g sourdough starter

3. 10g salt

4. Approx. 600-650ml water

Method - mix & incorporate all ingredients in a large bowl, using enough water to make a stiff-ish dough. Leave for 12-24 hours, occasionally giving a turn with a spoon or your hand. Cover with a tea towel.

For the filling...

5. Tahini

6. Cinnamon, ground

6. Orange zest

7. Brown sugar

Method - take some of the dough mixture (e.g. quarter) and roll out to about 3mm in a rectangle, keeping well floured underneath. Spread a thin layer of tahini over the dough; sprinkle cinnamon, orange zest and sugar over the tahini. Roll up in a cylinder to a diameter of about 5cm. Cut the dough and roll up the next cylinder, repeat. Take each cylinder and gently stretch to about 1.5-2 times orginal length. Lay the cylinder on a baking tray and cut in half down its length. Plait the two strands. Leave for 30 mins. Bake for 15-20 mins at 220 Celsius. Enjoy!

(Use the rest of the dough to make some bread or more twists.)

Variations - try using ground cardamom and/or star anise; try using mashed dates instead of the sugar; try adding butter as well as the tahini