Strawberry baklava millefeuille and orange flower cream with pomegranate and lime smash

Makes 6

* 100g pistachios

* 75g light, soft brown sugar

* ½tsp ground ginger

* 1tsp ground cinnamon

* seeds scraped from 1 vanilla pod

* 3 large sheets filo pastry

* 75g butter, melted

* 800g strawberries, hulled and halved For the orange Flower cream

* ½tsp orange flower water

* ½tsp orange extract (optional)

* 300ml double cream

* 300g crème fraiche

* 4tbsp acacia honey or mild honey

For the pomegranate and lime smash

* 1 handful of mint leaves, plus extra sprigs to serve

* juice of 3 limes, plus 6 lime wedges to serve

* vodka (optional)

* 700ml fresh pomegranate juice, plus pomegranate seeds to serve

* lemonade or sparkling water with ice

Preheat the oven to 180°C/fan 160°C/ Gas 4 and line two large baking sheets with non-stick baking paper.

Slice 25g of the pistachios and set aside. Using a food processor, whizz together the remaining pistachios, sugar, ginger, cinnamon and vanilla seeds with a pinch of salt to make a textured mixture.

Lay out a sheet of pastry, with the short side closest to you, to measure 31x38cm. Brush generously with the butter and scatter with an even layer of the pistachio mixture. Cut the pastry in half down the centre to create two long rectangles.

Lay one half on top of the other and cut into six rectangles, then carefully lift onto one of the lined baking sheets. Repeat with the remaining sheets to create 18 small rectangles in total.

Drizzle over any leftover butter and cook for about 10 minutes, until golden and crisp. Leave for 5 minutes, then cool completely on wire racks.

Whip together 1tbsp of the honey with the rest of the orange flower cream ingredients until softly whipped. To assemble, top a pastry rectangle with orange cream then add strawberries and repeat, finishing with a filo rectangle. Top with strawberries and scatter with sliced pistachios. Drizzle ½tbsp of honey over each just before serving.

For the pomegranate and lime smash, put the mint leaves and lime juice in a serving jug and muddle with a wooden spoon to bruise the mint leaves slightly. Add a measure of vodka per glass (if using) and the pomegranate juice and stir. Serve over ice and top up with lemonade or water. Then finish each drink with the mint sprigs, a lime wedge and some pomegranate seeds.