Place a large sheet of baking paper, about 60 x 30 cm (24 x 12 inches), on a work surface or chopping board.

Toast the sesame seeds in a frying pan over low heat until golden, taking care not to burn them.

Put the sugar and honey in a heavy-based non-stick saucepan and cook over medium heat until the sugar is dissolved, stirring constantly with a wooden spoon. Boil for several minutes until the mixture is a rich golden colour. Add the sesame seeds and stir well.

Carefully pour the hot mixture onto the baking paper, then cover immediately with another sheet of baking paper. Working quickly, use a rolling pin to firmly roll out the sesame mixture to about 5 mm (¼ inch) thick. Cut immediately into diamond shapes or leave whole till cool, then break into shards. Store in an airtight container for up to one week. Makes a 60 x 30 cm (24 x 12 inch) slab