Honey Nut Filo Pastries

Mix the nuts with the lemon zest and juice, 3 tbsp sugar, a pinch of cinnamon and a pinch of cloves.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and lightly grease the baking tin with butter.

Separate the sheets of pastry and brush each sheet lightly with butter on both sides. Place two sheets in the tin as a base and scatter 1/3 of the nuts on top. Cover with 1-2 sheets of pastry, then a further 1/3 of the nuts, and continue in this way until all the ingredients are used up. For the top layer, use 2-3 sheets of filo pastry and brush with the remaining butter.

Cut 9 squares into the surface of the cake using a sharp knife and bake in the oven for around 30 minutes.

Meanwhile bring 120 ml water to the boil with the honey and the remaining sugar. Reduce for around 10 minutes to form a thick syrup.