Name: Sticky orange and ginger baklava
Total time: 1 h
Yield: Serves 12
Ingredients: 300g walnuts; 2 oranges, zested and 1 juiced; 1 tsp ground cinnamon; 1⁄2 tsp ground cloves; 1 tsp ground ginger; 3-4 balls stem ginger, finely chopped, plus 50g of syrup from the jar; 50g runny honey; 200g butter, melted; 2 x 270g packs filo pastry; 250g golden caster sugar

A black baking tray filled with crispy filo pastry triangles

300g walnuts
2 oranges
zested and 1 juiced
1 tsp ground cinnamon
1⁄2 tsp ground cloves
1 tsp ground ginger
3-4 balls stem ginger
finely chopped, plus 50g of syrup from the jar
50g runny honey
200g butter
melted
2 x 270g packs filo pastry
250g golden caster sugar

Method

step 1
Put the walnuts in a food processor and pulse until finely chopped (don’t blend to a paste, you want to keep the texture). Tip into a bowl and stir in the orange zest, spices, stem ginger, honey and a pinch of salt.
step 2
Brush a little of the melted butter over the base of a 20cm x 30cm baking dish. Halve or trim the filo sheets so they’ll fit the dish, then layer half of the filo into the base, brushing each sheet with the melted butter as you stack the layers. You should have about 10-12 layers in total.
step 3
Sprinkle over the chopped nut mixture and gently smooth the surface with a spatula so it reaches the edges. Repeat step 2 with the remaining filo, layering it over the nut mixture. Brush the remaining butter over the top of the baklava. Heat the oven to 180C/fan 160C/gas 4.
step 4
Score squares or a diamond pattern into the top of the baklava using a sharp knife, then chill for 10 minutes to firm up. Bake for 45-50 minutes or until deeply golden and crispy on top.
step 5
When the baklava is almost ready, make the syrup. Put the caster sugar and stem ginger syrup in a pan with the orange juice and 200ml of water. Bring to a simmer over a low-medium heat and cook gently for 6-8 minutes or until the sugar dissolves and the mixture is a smooth syrup. When the baklava is cooked, immediately pour over the warm syrup. Cool to room temperature (this will allow the baklava to absorb the syrup), then cut along the scores you made earlier and serve.