Posts tagged pistachio

Chilled Iranian Pistachio and Cucumber Soup

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Chilled Iranian Pistachio and Cucumber Soup

Jess - Iranian pistachio soup

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ne of my favourite restaurants in London is Dock Kitchen by Stevie Parle. The style, flavours and creations resonate with my own using the best ingredients and sticking a finger up to the gadgets and modern methods that have infiltrated our restaurants recently. With no particular genre as such Stevie’s style seems to be a collaboration of inspiration from various adventures and culinary travels but with a lean towards middle Eastern in places. With a rather eclectic style myself I was delighted to know that it was the venue for our office Summer party last year. With a tempting menu of absolutely mouth watering courses that would sit wholeheartedly at my dinner table on cloud nine I was excited initially to try the much talked about ‘Lamb biryani with black cumin, coriander and almonds which was baked with love and warmth in an earthy clay pot and sealed protectively with a dough lid. With what could have been a miniature chisel, it gets delivered with elegance and flecked with gold leaf to the hungry guests and forcefully cracked open revealing succulent chunks of tender lab, rice and aromats.  Shamefully amongst the starters of fattoush, labneh and chicken livers, this dreamy main and the simple sweets I didn’t even give this pistachio dish a second glance.

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t was delivered to the now raucous and wine lubricated guesses as a humble ‘palate’ cleanser pre-main event. I’ll admit, it didn’t ever really stand a chance grabbing our attention as the scent of lamb trickled under our hungry noses but its vibrant colour oozing freshness, greenery and curiosity caught my attention on first sight and even more so on taste.

I’m not your biggest gazpacho eater or one for cucumber in anything but salads and Pimms but after just a vary mouthful of this chilled, textured and complex soup I was dying to know how it was made. It instantly placed itself royally on my to cook list and after searching for a mimic recipe I was delighted to find one and be enlightened into the ingredients. Again, shamefully over half a year later I finally gathered the short list of simple ingredients and concocteed this treat for lunch on a Spring sunny lunch.

Complex, intriguing and all so moreish it is one to try for a taste of Stevie’s culinary brain from your own home. I’m certainly due another visit not only for their chicken livers in seven spice and pomegranate molasses that is still on my ‘To cook’ list slightly below this Iranian soup but for their dynamically changing menu. It is an ideal location on a summers day when you can enjoy their gorgeous roof terrace with a glass of something chilled and ideally effervescent in your favourite sunglasses that have been in hibernation for far too long.

Serves 4

  • 75g fresh green pistachios
  • 75g blanched almonds
  • 1 garlic clove
  • 1 cucumber, roughly chopped
  • 100g red grapes
  • Bunch mint, leaves picked
  • Sprig dill
  • 1 tsp rosewater
  • Juice 1/2 lemon
  • Salt and pepper
  • Rose petals to serve
  1. Place the nuts and garlic in a food processor and blend until a fine powder.
  2. Add a splash of water and blend again
  3. Next, add most of the grapes, saving some for garnish, the cucumber, the mint and the dillJess - Iranian pistachio soup3
  4. Blend well.
  5. Next add a drop of the rose water (its powerful for add a little to begin, taste and add more if needed. It should be a subtle flavour, not there to make this soup taste like soap)
  6. Add the lemon juice and season to taste and blend again.
  7. Now add enough water to dilute the consistency to that of a thick soup.
  8. Serve with sliced grapes and rose petals and any chopped pistachios if you wish.

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Pistachio and Feta Dip

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Pistachio and Feta Dip

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ot another dip I hear you say? And not another Moroccan and middle Eastern themed recipe. Yes. Please continue. A boozy and wonderful dinner party in the Wiltshire countryside this weekend was enhanced as it naturally would be by the addition of a Middle Eastern themed feast! And gracious guests of course! And the weather seemed to be on it best behaviour for most of the time rather suitably while we guzzled bubbly Saumur and nibbles. The downpour and lightening only theatrically threatened to steal the attention late into the evening when the food had already stolen my guests hearts. It reminded me a little of my recent venture to Morocco where a hearty downpour after a heavy humid day was still not enough to spoil the show once the hearty tanginess graced our dining tables.

Kicking off with a round (or two) of sparkling Saumur, my new and cheaper favourite alternative to Champagne, to set the tone, this cheesy spiced Turkish/Bulgarian dip went down a treat. A lovely alternative to the usual humus this is perfect with some mini ‘olive oil cracker tongues’ (see here) adapted with the addition of some sweet smoked paprika and rolled smaller and bite sized.

While the middle East is always a source of natural inspiration for me, both these recipes were inspired by a new cookbook purchase that has weakened my already full and bursting cookbook shelf. Bought on a whim having been won over in a trace by the initial sparkling textured cover and once in side, by the beautiful photos and recipe combinations that steal my foodie heart. Adapated slighty but quite welcomely without much amending. Persiana, Sabrina Ghayour. A delightful book for any cookbook collector, food lover or photography buff.

Serves 8 as a nibble with drinks

  • 100g pistachios, shelled
  • 75ml olive oil
  • 200g feta cheese
  • Handful chopped dill
  • Large bunch of coriander leaves
  • 1 garlic clove, crushed
  • 1/2 red chilli, chopped
  • 3 tbsp Greek yoghurt
  • zest 1 lemon, juice of 1/2
  • Salt and pepper
  • 1 tbsp dukka (see here) to garish (optional)
  1. Blend the pistachios and oil in a processor for 30 seconds.
  2. Add the rest of the ingredients and blend until you get a smooth but rustic texture. Season to taste
  3. Spoon onto a shallow bowl or plate. Sprinkle with any leftover dill leaves, the dukka and drizzle with a little extra virgin olive oil.
  4. Serve with olive oil crackers.

Dips and drinks were followed by a slow roasted, shredded and falling off the bone leg of  lamb spiced to the nines with Moroccan love. Zesty lime yoghurt and cumin dipping salt on the side of a fresh allotment picked raw vegetable salad….

Serves 8-10

  • 1 large leg of lamb on the bone (2.5kg approx)
  • 50g butter
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp cumin seeds
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 4 garlic cloves, crushed
  • 1 tbsp sea salt flakes
  • Handful coriander leaves to garnish

Cumin dipping salt

  • 2 tbsp cumin seeds
  • 2 tbsp flaky sea salt
  • Pinch cinnamon
  1. Preheat the oven to 160°C and line a large roasting tin.
  2. Mark deep incisions over the lamb with a sharp knife
  3. In a small bowl, place the butter, spiced, thyme, and garlic and blend into a paste. Rub the paste over the land and into the incisions.
  4. Place the lamb in the tin and pour in 1 large glass white wine. Cover with foil and cook for 4 hours.
  5. During this time, baste the lamb with any juices every 40 minutes or so.
  6. After 4 hours, turn the oven up to 190°C. Remove the foil and finish the cooking for the final 1 hour uncovered to brown the top and crisp the skin.
  7. Meanwhile, for the dipping salt, dry fry the cumin seeds in a hot frying pan for a few minutes until fragrant. Tip into a pestle and mortar and grind. Add the salt and cinnamon and grind together lightly. Tip into a small ramekin or bowl.
  8. After 5 hours, remove the lamb from the over. Cover with foil and leave to rest for about 15 minutes.
  9. When ready to serve, carve the lamb which should tenderly fall from the bone. Carve into chunky pieces and slice the herbed skin. Serve on a large warmed serving platter, scattered with coriander leaves.
  10. Serve e.g some turmeric and cumin roasted new potatoes, fresh raw green salad and a limey creamy yoghurt.

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Chocolate Mint Tart with Sugared Pistachios

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Chocolate Mint Tart with Sugared Pistachios
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y recent adventure to the colourful delights of Morocco has naturally fuelled my blogging obsession once again. I have, for this week at least, exhausted the classic tagine and now have only sweet treats on the mind. Green & Blacks recent emphasis on colour in our taste and perception can not only be reflected in their packaging but I couldn’t help but see this mirrored in Morocco which is a country that is summed up by colour and flavour. A feast for the eyes. With teasing fresh mint tea available in Morocco at any opportunity (whether requested or not) I stole this flavour inspiration using Green & Blacks new ‘Mint Crisp’ bar.

If you’re a chocolate connoisseur you’ll already have noticed Green & Blacks new bars – ‘Thins’ – so this won’t come as surprising news. Long ago I spotted the ‘Mint Crisp’ flavour and stocked up. I love this new format or bite-sized slices of flavoursome chocolate. Ironically here I’ve used the new ‘Thins’ bar in this recipe….which won’t make you that. But hey, the mint brings back the buzz of the Medina’s and Riads.

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This tart is rich and dense. If you’re not a mint fan then feel free to make this soley dark or try using G&B’s salted caramel thins in stead. The crunchy topping adds a lovely texture but again can be substituted with pecans, walnuts, or almonds (which would go particularly well with the salted caramel bar). Devour with some clean simple ice cream or fruit.

Pastry

  • 1 x quantity of shortcrust pastry (see here for recipe) made with additional small handful of desiccated coconut.

Filling

  • 150g Green & Blacks ‘Mint Crisp Chocolate’
  • 100g Green & Blacks dark 70-80% chocolate
  • 100ml single cream
  • 250ml whole milk
  • 3 beaten eggs
  • 1 tsp vanilla extract

Topping

  • 50g pistachios
  • 1 tbsp caster sugar
  • 4 tbsp desiccated coconut
  • 1 large lime, zest only
  1. Start by making the pastry case according to the link above and using a deep 20cm wide pastry case. Add a handful of coconut to the flour if you like.
  2. Preheat the oven to 180°C. Set aside your blind baked pastry case while you make the filling.
  3. Mix the cream and milk together in a saucepan and heat until just about to come to the boil.
  4. Remove from the heat and break in the chocolate in small pieces. After a few minutes mix together until the chocolate is smooth and fully melted into the cream. Use a whisk to throughly combine the cream and melted chocolate.
  5. Leave to cool until lukewarm.
  6. When lukewarm, beat in the eggs and vanilla.
  7. Place the tart case on a baking tray and fill ¾ full with the chocolate filling.
  8. Place the tray on the oven shelf and once its stable, fill the tart to full with the remaining mixture (or as much as will fit int your tin! I had a little left over)
  9. Bake for about 20 minutes until just set and shiny.
  10. Remove from the oven and leave to cool completely.
  11. Meanwhile make the topping. Crush the nuts in a pestle and mortar until finely crushed but with a few chunks here and there.
  12. Toast the coconut in a dry hot frying pan until just beginning to colour golden and then add to the nuts. Stir in the lime zest and the sugar and combine.
  13. Once the tart has cooled, use this mixture to scatter over the top of the tart.
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Gingerbread Latte Ice Cream, Salted Pistachio Brittle

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Gingerbread Latte Ice Cream, Salted Pistachio Brittle
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Its Easter, a foodie occasion so I cannot forgo a dessert menu without this icey sweet delight. Coffee is such a crowd pleasing and moresih dessert flavour (if you’re a caffeine lover) as it naturally tops off a dinner and satisfies those bitter fans and the sweet toothed. From tiramisu to coffee cake I love it. But in ice cream….well need I say more. With the subtleyly of the ginger and cinnamon it makes for a ironically warming flavour in this cooling ice cream. Acoompanied with a warm lava centred chocolate fondant it was the perfect finale to Easter lunch.

Ice Cream (Serves 6 modestly)

  • 300ml single cream
  • 1 can condensed milk
  • 2 tbsp coffee granules
  • 1 tbsp ground ginger
  • 1 heaped tsp ground cinnamon
  1. Heat the cream until just coming up to the boil. Add the coffee and spices and whisk until all combined off the heat.
  2. Leave to cool.
  3. Whisk in the condensed milk until thoroughly combined and transfer to a container or tupperware to store int he freezer.
  4. Freeze until set! You can remove it from the freezer about 5 minutes before serving to make it easier to serve.
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Salted Pistachio Brittle

Very general measurements and method here! If in doubt use a sugar thermometer.

  • 200g caster sugar
  • 160g roughly of golden syrup
  • 3 tbsp water
  • 60g pisatchios, crushed
  • 1 tsp malden salt
  • 1 tbsp unsalted butter
  1. Line a baking tray with non stick parchment (grease with oil if you want)
  2. Crush the nuts and mix with the salt and set aside.
  3. Mix the sugar, syrup and water in a pan. Heat on a medium high heat but do not be tempted to stir. Allow it to melt and begin to caramelise and bubble. Leave for 5-10 minutes or so bubbling away until the syrup beings to turn golden. Watch very closely here as you don’t want it to catch and burn or turn too dark. When a golden brown colour add the butter and remove from the heat and quickly pour onto the baking tray.
  4. Immediately scatter over the salty nuts evenly and leave to set. It will harden quickly, within 10 minutes! Once poured out and still soft though you can move the tray around to make it thinner if required by tilting.
  5. Once set, peel from the parchment and break carefully into shards for each guest
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Amaretto Pannacotta, Rose Rhubarb, Pistachio Shortbread

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Amaretto Pannacotta, Rose Rhubarb, Pistachio Shortbread
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A beautiful, delicious, creamy, soothing, sweet and flavoursome dessert to top off a wonderful Mother’s Day supper. My mother personified in a pleasing dessert. Elegant, beautiful and who doesn’t love a creamy vanilla speckled pannacotta? Obviously with a splash of booze as it was only fitting and with the simplest quirky touch of rose for added originality. And as one of my mums favourite puddings it was always on the menu. With shortbread of course. I think I’d have been hung and gutted if I hadn’t made any if I’m honest. Even if we were having pancakes! You can totally adapt this recipe too adding different liquors and roasting different fruits. Adding different nuts and flavours to your biscuits too. Try frangelico pannacotta, hazelnut shortbread and cinnamon honey roasted figs.

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Serves 6

Amaretto Pannacotta

  • 500ml double cream
  • 125ml milk
  • 40g caster sugar
  • 1 cinnamon stick
  • 1 vanilla pod
  • 2 tbsp amaretto liqueur (or another if preferred, e.g. Frangelico?)
  • 3 leaves/sheets gelatine
  1. Find yourself either 6 pannacotta moulds (This is if you want to turn these out onto a plate to eat. It is up to you. I prefer the less hassle and neater presentation approach to serving these in glasses) or 6 glasses of choice to serve you pannacotta in and place on tray.
  2. Heat the double cream, milk, sugar and cinnamon stick in a saucepan over a medium heat to dissolve the sugar and infuse the cinnamon.
  3. Scrape the vanilla seeds from the pod and whisk into the heating cream. Add the pod too and bring to just under a simmer.
  4. Remove from the what and leave to infuse for 20 minutes or so.
  5. Soak the gelatine leaves in a bowl of cold water meanwhile.
  6. Sieve or pick out the cinnamon stick and the vanilla pod and discard. Bring the pan back onto the heat and warm through.
  7. Squeeze out the gelatine leaves and then whisk into the warm cream.
  8. Transfer the mixture to a good reliable pouring jug and divide the mixture between the glasses. (TIP: Measure the mixture first and then divide this by 6 so that you end up with 6 even glasses. It is also worth whisking the mixture between pouring so you don’t end up with all the tasty black and precious vanilla seeds at the bottom of the jug!)
  9. Carefully place the tray in the fridge and leave to set. Ideally make these in the morning for use for dinner.
  10. Bring to room temperature for about 5 minutes before serving. Turn out any that are in pannacotta moulds. Serve with the warm rhubarb compote on top.

Rose Roasted Rhubarb

  • 500g pink forced Spring Rhubarb
  • 1 tbsp runny honey
  • ¾ tsp rosewater
  • 1 tbsp rose petals
  • Handful pistachio nuts, crushed
  1. Preheat the oven to about 160°C.
  2. Cut your rhubarb into 2inch chunks on the diagonal.
  3. Place in a baking dish and drizzle with the honey. Add the rosewater and mix.
  4. Cover with foil and roast for about 30 minutes until its soft. remove the foil and return to the oven for about 10 more minutes or so.
  5. Serve warm on top of the chilled pannacotta, scattered with a few rose petals and some crushed pistachio nuts.
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Pistachio Shortbread

  • 125g cold, cubed butter
  • 175g plain flour
  • 60g caster sugar
  • 40g pistachios
  1. Preheat the oven to 180 and line a baking tray with parchment
  2. In a food processor, combine the butter, flour and 50g of sugar and blend until it begins to clump and form a dough
  3. Next in a pestle and mortar pound the nuts coarsely until you form small pieces.
  4. Add half to the dough and pulse again briefly in the processor to diffuse.
  5. Tip the dough onto a lightly floured work surface and use your hands to bring to a ball of dough.
  6. Halve the dough to make it easier to work with as you can now deal with it in two batches. Roll to the thickness of a pound coin and then use a cutter of choice to make your shortbread before placing on the baking tray.
  7. Combine the remaining pounded nuts with the 10g of sugar and scatter liberally over the biscuits.
  8. Bake for 15-20 minutes until just beginning to turn a light golden brown.
  9. Leave to cool before removing to a wire rack to cool completely.

To serve: Serve the pannacotta slightly chilled (remove from the fridge for about 5 minute before serving) topped with the warm rhubarb and a side order of buttery shortbread

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Moroccan Lamb Steaks with Pistachios and Feta

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I can never pin down my favourite cuisine when asked. However….one which I always seem to default to if I feel like a speedy, tasty meal which requires enough attention and time to satisfy my creative kitchen energy but not enough to have me slaving after a long day at work is Moroccan. I love this style of food. I nearly ventured to Marrakesh for a long weekend last year but sadly without success I cannot say this is totally authentic based on experience but the flavours are along the lines of those used.

I created these dishes as a (candidly) selfish means of using some of my favourite ingredients together in one final meal of 2013. This is all about assembly really….get all your components chopped or toasted or diced or chilled as per the ingredients list before you start and its a doddle. Simply a case of chucking everything together in a Jamie style approach at the last minute will guarantee to keep everything as fresh and crisp as possible!

Serves 4

Lamb

  • 4 lamb leg steaks
  • 2 tbsp spice mix (toast 1tsp of each fennel, cumin, coriander and fenugreek seed, mustard seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop, remove and grind in a pestle and mortar until fine) If you don’t want to make one then use a good tbsp of Ras el Hanout which will also be delicious
  • 2 tbsp olive oil
  • Large handful pistachio nuts (crushed finely in a pestle and mortar)
  • 60g feta, crumbled
  • ½ pomegranate- seeds picked
  • 100g plain yoghurt
  • 1 lime, juice and zest

Jeweled Rice Salad

  • 6 oz wild or brown rice
  • Handful of flaked almonds
  • Handful of dried cranberries
  • 1 orange, juice only
  • Bunch coriander, chopped
  • 3 spring onions, sliced

Salad

  • 2 x red chicory
  • 2 baby gems lettuces
  • ½ cucumber, sliced thinly
  1. Start with the lamb. Massage with the oil, a little seasoning and the spice mix and leave to marinate at room temperature for about an hour.
  2. Next, start the rice salad. Cook your rice according to the instructions. Meanwhile, soak the dried cranberries in the juice from the orange for at least 20 minutes until they have plumped up a little (do this while the rice cooks and the lamb marinates). Chop your spring onions into slithers and toast your flaked almonds in a dry hot frying pan if you haven’t done so already.
  3. Once the rice has cooked, drain and tip back into the warm saucepan. Tip over the soaked cranberries and the remaining orange juice and keep warm with the lid on while you finish the rest of the components.
  4. Assemble the salad by tossing together the chicory leaves, lettuce leaves and the cucumber.
  5. Heat a frying pan until hot. Cook the lamb steaks for about 2 minutes on each side based on a thickness of about 2cm for medium. Once cooked, transfer to a sheet of foil, wrap tightly and leave to rest while you finish the salads.image
  6. Mix the yoghurt with the lime juice and zest and place in a bowl on a serving platter.
  7. Mix the warm rice with the chopped coriander and spring onions in a serving dish and scatter over the toasted flaked almonds.
  8. When you are nearly ready to serve, dress the salad leaves lightly with a little fresh lemon juice and some olive oil and season lightly.
  9. Finally, once ready to serve, slice the lamb into finger width strips.  Scatter the crushed pistachios on plate and coat the lamb strips in the nut crumbs. Arrange the lamb on a serving platter and drizzle over any resting juices. Scatter over the crumbed feta, the pomegranate seeds a few flecks of coriander and serve alongside the yoghurt.

Serve the salad, lamb and rice all together at room temperature straight away and devour immediately with a warm cup of peppermint tea if you like!

Quinoa Salad

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Quinoa Salad

 

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I love grains and pulses like quinoa, bulgur wheat and lentils. I’ve always had an appreciation for good food and using interesting ingredients, solidified even more so after painfully watching 3 years-worth of university flatmates religiously eating and buying couscous, pasta and pesto for most meals. So, I thought I’d draw attention to other grains that can offer a little more interest than couscous. Don’t get me wrong, I know couscous is cheap and goes a long way…but its not particularly nutritious. Just by mixing grains like quinoa, bulgur wheat, rice or lentils with a few tasty additions like herbs and lemon with some protein packed nuts and some greasy cheese is a healthy and hearty lunch!

Serves about 2

  • About 120g quinoa/bulgur wheat or a mix (or as pack instructs)
  • Bunch basil leaves, chopped
  • Bunch of mint leaves, chopped
  • Bunch coriander, chopped
  • ½ red onion, diced finely
  • 1 large tomato, de-seeded and diced
  • Handful of pistachios
  • 1 lemon, juice
  • Olive oil
  • Halloumi
  1. Prepare you quinoa/bulgur wheat (or even couscous?) as instructed on your pack. Usually about 10 minutes in boiling water.
  2. While still a little warm, mix with the tomato, onion, lemon juice, a small drizzle of olive oil and mix well and season to taste
  3. Add the herbs and the pistachios and mix.
  4. If serving with halloumi, fry chunky slices in a splash of oil until golden and serve alongside.

Green Chutney

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This green chutney is undoubtedly packed full of herby flavour and is the PERFECT addition to the Indian marinated lamb (or chicken) we scoffed…

  • About 35g coriander, stalks included (or a big bunch)
  • 35g mint leaves
  • 1 garlic clove
  • 2.5cm ginger, grated or chopped
  • ½ small onion
  • 1 green chilli, seeds removed
  • 15-20 pistachio nuts
  • 2 tbsp lemon juice, grated zest of half a lemon
  • salt
  • 3 tbsp water
  • 1-2 tbsp yoghurt
  1. Place all the ingredients in the bowl of a food processor.

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  2. Process until thoroughly chopped. I added a couple of heaped tablespoon of natural yoghurt just to make it more ‘spoonable’ but feel free to add lots more if you’re after a more cooling chutney! Toasted coconut is also a nice addition!image

Rose and Raspberry Polenta Loaf

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Rose and Raspberry Polenta Loaf

This moist little loaf is so pretty, I stood hovering with a knife for longer than is healthy before plunging in. Made with deliciously tasty almonds, a splash of rose (optional) and the last of this years frozen raspberry harvest, it succeeded in filling the cake tin…….temporarily. I never used to like rosewater’s soapy flavouring but I’ve grown to appreciate it if used subtly. Feel free to leave it out, or add only a few drops but it is lovely with the crunchy contrast of the lemon and pistachio sugar icing slavered obligingly on top like spilt paint.

  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 100g ground almonds
  • 100g flaked almonds
  • 100g polenta
  • 1 tsp baking powder
  • 10ml or less rosewater
  • 150g frozen raspberries

Icing and Pistachio Sugar

  • Icing sugar
  • Lemon juice
  • Handful of pistachios
  • Granulated sugar
  1. Preheat the oven to 170°C  and line a loaf, cake or baking tin of choice, with baking parchment.
  2. Begin by blitzing the flaked almonds in a food processor until ground. Alternatively you can just use 200g ground almonds to start with but this gives a bit more texture as you can leave them a bit chunkier than the ground packets.
  3. Cream the butter and sugar together until fluffy.
  4. Add the beaten egg bit by bit, mixing in thoroughly after each addition. If it begins to curdle, add a handful of almonds but don’t worry too much.
  5. Add the rest of the almonds, polenta and baking powder and mix well.
  6. Add the rose water if using and the frozen raspberries (coated in a little flour to prevent them sinking)
  7. Spoon the mixture into the prepared tin and bake for 45-60 minutes, depending on the thickness of your mixture in the tin. Check it after 30 minutes. It should be golden and spring back to the touch.
  8. Meanwhile sieve a handful of icing sugar into a clean bowl and add a teaspoon of lemon juice at a time until you get the desired consistency. I wanted a thick icing sugar but still with a good dripping texture.
  9. To make the pistachio sugar, grind a handful of pistachio nuts in a pestle and mortar or crush in a bag with the back of a spoon until coarse.
  10. Then add about 1 tbsp of granulated sugar and grind with the pistachios.
  11. When the cake is ready, leave to cool before icing and scattering with the pistachio sugar. This can also be decorated with rose petals or pomegranate seeds too if you’re feeling very girly.

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This cake is delicious served with clotted cream, creme fraiche, a glass of bubbly or alone with only a fresh peppermint tea for company.

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