300g pistachios

zest of 3 limes

75g sugar

2 tbs poppy seeds

pinch ground cloves

400g filo pastry

225g melted butter

For the honey syrup

175g honey

125g sugar

Juice of the 3 limes

A splash of orange blossom water

250ml water


1. Put the nuts, zest, sugar, poppy seeds, cloves into a processor and pulse to form rough crumbs

2. Grease and line a 22cm square baking dish. Cut filo to the size of the dish, butter and layer 6 sheets into the dish

3. Add a third of nut mix, repeat, finishing with pastry (press down each layer as you go). Score the top with a diamond pattern

4. Bake at 170°C for an hour

5. Make the syrup by boiling all together

6. Allow the baklava to cool, then pour the hot syrup over. Cool again and serve.

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