Baklava

Preheat oven to 180°C (160°C fan) mark 4. Start by making the filling. Put the pistachios into a food processor and pulse until they are chopped fairly finely (alternatively, chop them finely by hand). Next add the almonds and sugar and whiz again to roughly chop. Empty mixture into a bowl and stir through the melted butter. Set aside.

Lightly brush the base of a 20.5cm x 30.5cm (8in x 12in) roasting tin with some of the butter. Cut the filo sheets in half to make two shorter rectangles. (They should fit inside the roasting tin- if not, find a tin just larger than the filo.) Position one of the rectangles in the base of the roasting tin, then brush with some of the butter. Continue layering the filo sheets on top of each other and brushing with butter, until you've used half of the filo rectangles.

Scatter the filling evenly over the top sheet of buttered filo, press it down lightly, then continue adding pastry layers with the remaining filo and butter.

Using a sharp knife, cut a diamond pattern into the pastry 4cm (1½in) apart, making sure you cut all the way through to the roasting tin. Bake for 30-35min or until golden.

Make the sugar syrup 10min before the baklava are due to be ready. Put the sugar, rosewater and lemon juice into a medium pan with 100ml (3½fl oz) water. Cook over high heat, stirring, until the sugar dissolves. Bring mixture to the boil, then turn down the heat and simmer for 5min. Take the pan off the heat.

Pour the hot sugar syrup all over the baklava, letting it soak in thoroughly. Leave to cool completely before cutting out the diamonds and serving.