Stevie Parle and Emma Grazette makes a delicious pistachio, rose and black cumin cakee on The Spice Trip cumin trail in Turkey.

Steve says: “This is almost a cake version of baklava. It’s quite fun to make and really impressive to look at, although once you cut it it disintegrates into a mess. A delicious mess though. Try to find the tiny bright green, unripe pistachios. They’re really amazing but do cost a pretty penny.”

The ingredients are: 12 filo pastry sheets, cut into 30cm (12in) discs (use the base of a cake tin as a good guide), 75g salted butter, melted, 300g pistachios, roughly chopped, 1½ tbsp black cumin (nigella or kalonji) seeds, 6 tbsp honey, 6 tbsp rose water, 500ml double cream and Dried or fresh rose petals, to decorate.