Cranberry & pistachio filo cups

For the compote, put the sugar, rose water and 2 tbsp water in a pan. Bring to the boil over a medium heat, then stir in the cranberries and lime juice; cook for 5 minutes over a medium-high heat until the cranberries start to break down. Set aside to cool.

For the pistachio cream, whizz the nuts in a small food processor until crumb-like. Add the remaining ingredients and a pinch of salt; whizz again to a paste. Set aside.

Have a 12-hole muffin tin handy. Lay 1 sheet of filo horizontally on the worksurface and brush the left-hand ½ with melted butter. Fold the unbuttered ½ over the buttered section, then brush ½ the remaining area with butter and fold in ½ again. Butter ½ once more and fold again so you end up with a square. Push into a muffin tin hole; repeat with the remaining sheets. If you only have a 6-hole muffin tin, you can free form the last filo cup or use an ovenproof ramekin.

Put 1 heaped tsp pistachio cream in the base of each filo cup, followed by 1 heaped tbsp cranberry compote. Add a further 1 heaped tsp of cream, then finish with the rest of the compote. Use any remaining butter to brush the exposed filo edges.

Preheat the oven to 210°C, gas mark 6 and bake for 15-18 minutes until crisp and golden. If using silicone moulds rather than metal, carefully remove the filo cups, transfer to a baking tray and bake for a further 5 minutes. Serve warm or allow to cool in the tin, then dust with icing sugar, if liked, and enjoy at room temperature.