Pistachio Paste

• 150 ml sugar syrup
• 100 g roasted and skinned pistachios

Bring the sugar syrup to the boil in a saucepan, then immediately tip in the pistachios and stir to mix. Transfer to a blender or a food processor and blitz to a very fine paste, then push through a fine sieve into a bowl.

The pistachio paste can be kept chilled for up to 2 days if not using immediately. You’ll need to bring it back to room temperature before using, as it is thick and d