Ingredients

150g local unsalted butter, melted, plus extra for greasing
200g Coop chopped mixed nuts
1 tbsp mixed spice
200g Coop Irresistible Fairtrade clear honey
12 sheets filo pastry, halved lengthways

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4. Grease a 20cm x 25cm nonstick baking tray with butter. Mix together the chopped nuts, mixed spice and 4 tbsp of the honey

2. Line the tin with 2 pieces of filo pastry, overlapping as needed, and brush with melted butter. Repeat using 10 more pieces of filo. 3 Spoon the nut mixture evenly over the filo and push down lightly with the back of a spoon. Layer the remaining pastry on top, brushing with the butter as before

3. Using a sharp knife, lightly score the top layers of the pastry to mark out 18 pieces for slicing later. Bake for 20 mins, then turn the oven temperature down to 170°C/fan 150°C/Gas 3. Cook for another 30-35 mins, until the pastry is lightly risen and golden. Remove from the oven and leave to cool slightly

4. Heat the remaining honey with 50ml water in a small saucepan. Cook for a few minutes, until the honey has dissolved and the mixture is syrupy. Pour over the baklava and allow to cool completely. Cut into the pre-scored pieces to serve