To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside.

Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump.