Early one morning in Istanbul I had the honour of watching as expert bakers rolled out wafer thin layers of filo pastry in a cloud of cornflour, all destined to become some of the most beautiful baklava I have ever tasted. Here is a simple version scented with orange and rosewater to make at home. Preheat the oven to 180 degrees/gas 4. Butter a 30cm x 25cm high-sided baking tin and set aside. (You can trim the sheets of filo pastry to fit whatever size tin you have).

Add the syrup ingredients to a small pan and simmer on medium heat for 15 minutes or reduced by half, then cool.

Layer up four sheets of filo pastry on the bottom of the prepared baking tin, brushing generously with melted butter between layers. Scatter over half the pistachios and continue layering with another four sheets of filo, brushing with butter as you go. Continue to use up the ingredients and top with the remaining layers of filo, finishing with a final brush of butter. With a large sharp knife cut the pastry layers into diamonds or squares in the tin, making sure to slice all the way to the bottom.

Bake for 30 minutes, or until the filo pastry is golden. Remove the hot tin from the oven and pour the syrup over, to coat completely. Allow to cool in the tin before removing and serving with clotted cream.