John Gregory-Smith served up delicious Arabic maamoul mad pastry with semolina, dates, and ground cherry stone spice, and a walnuts and pistachio nuts topping on Beautiful Baking with Juliet Sear.

The ingredients: 225g semolina, 110g fine semolina, 130g caster sugar, 3.5g (½ sachet) fast-action yeast, ½ 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, ½ teaspoon ground cinnamon, 4 tablespoons runny honey and 25g pistachio kernels, bashed into a rubble.

See Juliet’s recipes in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs available from Amazon now.