Honey, rose & pistachio baklava

Preheat the oven to 180ºC, gas mark 4. Put the walnuts, almonds and 100g pistachios in a food processor and blitz to a chunky powder. Stir through the cinnamon and set aside.

Melt the butter in a small saucepan. Using a pastry brush, grease the bottom and sides of a 23x23cm baking tin with some of the melted butter. Unwrap the filo from the packets. Cut each sheet in ½, then trim the stack of pastry so it fits perfectly into your tin. You should end up with 28 sheets of pastry. Cover with a damp tea towel to stop the sheets drying out and cracking.

Lay a sheet of filo into the bottom of the tin and brush liberally with melted butter. Repeat the process with 9 more sheets, stacking them on top of each other and brushing with butter.

Sprinkle ½ the ground nut mixture on top of the filo, spreading it right to the edges of the tin. Top with 4 more layers of pastry, each brushed with butter, then sprinkle some of the remaining nut mixture on top and repeat. Top with the remaining 10 sheets of filo and butter. Brush the top with butter and use a sharp knife to slice the baklava into diamond shapes. (It’s easier to cut the baklava before it’s baked, and also allows the syrup to soak into the pastry later.) Bake for 40-45 minutes, until the top is golden and crisp to the touch.

While the baklava is baking, make the syrup. Put the sugar in a large saucepan with the honey and 200ml water. Bring to a gentle simmer and bubble for 10 minutes, or until the liquid has reduced by about 1/3. It should be thick and syrupy. Stir in the rose water.

When the baklava is baked, slice through the cuts once again to make room for the syrup. Pour the hot syrup all over the baklava and leave for 2 hours to soak in and cool completely. Blitz the remaining pistachio nuts to a powder, then sprinkle over the top, along with a few rose petals. This will keep for up to 2 weeks stored in an airtight container.