250 ml water
200 g sugar
125 ml honey
1 tbsp lemon juice
120 g shredded almonds
120 g walnuts
100 shelled pistachio nuts
2 tbsp caster sugar
Half tsp ground cinnamon
10 sheets filo pastry
120 g butter, melted

First make the syrup. Put the water and sugar in a pan and stir over low heat until the sugar completely dissolves. Add the honey, bring to the boil, then lower the heat and simmer for 10 minutes. Stir in the lemon juice and allow to cool, then pour it into a jug.

Finely chop the walnuts, almonds and all but a tablespoon of the pistachio, either by hand or in a processor, then stir in the sugar and cinnamon.

Preheat the oven to 180ºC. Working with one sheet a time and keeping the rest covered with a damp cloth, brush a sheet of filo with butter, fold it in half crossways, butter it again and place it in a baking dish which is about the same size as the folded pastry. Butter, fold and add three more sheets, then sprinkle with half the nuts, spreading them evenly.

Add another two sheets of buttered filo and top with the rest of the nuts, then add the final four sheets of filo. Press it all down gently, then cut the top layers of pastry into squares or diamonds, but only cut as far as the top layer of filling. Bake for about 30 minutes until crisp and golden.

Pour the syrup evenly over the baklava as soon as it comes out of the oven, then leave it to cool. Chop the remaining pistachios, sprinkle them on top, then cut the baklava through into pieces and serve.