Baklava

Bash the pods (4 cardamon) with the heel of a knife and add the pods to a saucepan.

Whisk the sugar (350 g), water (400 ml), and crushed [cardamon pods] in a saucepan.

Bring to a simmer for 10 minutes until it thickens slightly to a syrup consistency. Start 10m timer

Take off the heat and add the lemon juice (1 tsp) and rose water (1 tsp).

Leave to cool completely before draining to remove the [cardamon seeds].

In a food processor, pulse pistachios (20 g) and transfer to a bowl for later to garnish.

Place the rest of the [pistachios], walnuts (100 g) and hazelnuts (100 g) in the food processor with the cinnamon (1 tsp) and nutmeg (0.25 tsp) and process to finely chopped.

Transfer to a bowl.

Unwrap the of filo pastry (24 sheets) and as you're working, keep the rest of the [filo sheets] covered with a damp (but not wet) tea towel to prevent them from drying out.

Trim the [filo sheets] to fit the size of your tray.

Brush [plant based butter] over the base of a deep baking tray.

Lay of filo pastry (10 sheets) over the base, brushing [plant based butter] between each one. Scatter over half the [nut mixture]. Lay another of filo pastry (4 sheets), with [plant based butter] brushed in between and scatter over the remaining [nut mix]. Cover with the final layer of of filo pastry (10 sheets), brushing between each one.

Generously brush the top layer all over. Using a sharp [knife], slice the baklava in the tray into diagonal squares.

Place in the [oven] for 45 minutes until deep golden, risen and crispy all over. Start 45m timer

Immediately drizzle over half of the cool [syrup].

Wait a few minutes as it soaks through the layers before pouring over the rest.

Leave to cool completely, preferably for at least 1 hour to allow the [syrup] to soak in. Start 60m timer

When cooled, slice through the previous knife cuts to separate the pieces.

Sprinkle over the extra [pistachios] and dried rose petals (2 tbsp) and serve.