Simon Rimmer served up a delicious mincemeat baklava with filo pastry and honey for the festive season on Sunday Brunch.

The ingredients are: 640g good quality mincemeat, 100g pistachio, finely chopped, zest 1 orange, 75g sugar, 2tbs poppy seeds, pinch ground cloves, 400g filo pastry, 225g melted butter and Icing sugar to dust.

For the honey syrup : 175g honey, 125g sugar, juice of the orange, 1 cinnamon stick, splash orange blossom water and 250ml water.

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