John Gregory-Smith showcased his date and cinnamon squares (Maamoul Mad) on Sunday Brunch.

The ingredients are: 225g semolina, 110g fine semolina, 130g caster sugar, 3.5g (1/2 sachet) fast-action yeast, 1/2 teaspoon mahlab (optional), 4 tablespoons rose water, 170g butter, melted, plus extra for greasing, 95g walnuts, 500g Medjool dates, pitted and any bits of stalk removed, 1/2 teaspoon ground cinnamon, 4 tablespoons runny honey and 25g pistachio kernels, bashed into a rubble.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.