• 2.5 litres (87 fl oz/10 cups) milk
• zest of 2 lemons, cut into large strips
• 2 cinnamon sticks
• 4 mint sprigs, plus extra sprigs, to serve
• 750 g (1 lb. 10 oz/3¼ cups) caster (superfine) sugar
• 60 ml (2 fl oz/¼ cup) anis liqueur (see glossary)
• 200 g (7 oz) two-day-old bread, crusts removed
• 1 honeydew melon
• olive oil, for deep-frying
• 5 eggs, lightly beaten
• ground cinnamon, to sprinkle

Place the milk, lemon zest, cinnamon sticks, mint, sugar and anis in a large heavy-based saucepan and stir over medium heat until the sugar has dissolved. Simmer for 30 minutes, then remove from the heat and leave to cool. Strain, then measure out 1 litre (35 fl oz/4 cups) milk and refrigerate until chilled.

Pour the remaining milk into a bowl. Break the bread into rough chunks about 4 cm (1½ inches) in size and soak in the milk for 2–3 minutes.

Cut the melon in half, then scoop out and discard the seeds. Using a melon baller or small spoon, scoop out balls or round shapes, placing them in a bowl. Cover and refrigerate until needed.

Heat the olive oil in a deep-fryer or large heavy-based saucepan to 190°C (375°F), or until a cube of bread dropped into the oil browns in 10 seconds.

Carefully lift the bread out of the milk one piece at a time and dip them in the beaten egg, allowing the excess to drain off. Deep-fry the bread chunks for 1 minute, or until golden, turning several times. Drain on paper towel and repeat with the remaining bread chunks and beaten egg.

Place the warm bread dumplings and melon balls in chilled bowls. Pour the reserved chilled milk over and serve scattered with a few torn mint leaves and a sprinkling of ground cinnamon.