Print Recipe Open nuts and rose-syrup baklava Serves: 6 – 8 Cooking Time: 20 mins Ingredients 500g phyllo pastry 60ml (¼ cup) butter, melted 10ml (2 tsp) water Filling 100g pistachios, toasted and finely chopped 100g almonds, toasted and finely chopped 100g walnuts, toasted and finely chopped 45ml (3 tbsp) sugar 20ml (4 tsp) ground

TO DRINK: Something fresh and crisp like the sea. Two Oceans Pinot Grigio is a great option

Make the polenta ahead of time and keep in the fridge for up to 2 days. Grill just before serving

Raspberries in many varieties are available throughout the summer. In a long champagne flute, this drink looks as good as it tastes.

A very light starter that looks even better when served in the shells

Perfect with morning toast, cheese platters or dolloped on scones