Cherry & almond ‘baklava’

Heat a frying pan over a medium heat and add 100g sugar, covering the base evenly. Don’t touch it until it starts melting and caramelising, then add all the cherries and the star anise in one go. Take care as it will spit and seize up a bit. Use a wooden spoon to mix everything around to release some juice from the cherries, then add 80ml water. Bring to the boil and use the back of a spoon to smoosh some of the cherries and break up any remaining bits of caramel, which will dissolve. In a small cup, mix the cornflour with a little cold water to a paste, then pour into the boiling cherry liquid, mixing all the time. It should thicken at once so wait for the frst bubbles to appear, then take off the heat. Discard the star anise.

Preheat the oven to 220ºC, gas mark 7. Melt the butter or ghee in a small pan. Unroll the filo onto the work surface. Brush half a sheet with melted butter or ghee and fold in half. Brush the base of a 23cm square cake tin with a little butter and lay in the first folded sheet. Repeat with another 3 buttered, folded sheets, then sprinkle over 70g faked almonds. Cover with the cherry compote, spreading to the edges. Butter and fold the remaining 3 filo sheets in the same way and use to form a lid over the compote. Brush the top with more melted butter or ghee and sprinkle over the remaining almonds and sugar.

Use a sharp knife to cut the pastry down the middle, then across to form 4 squares, then diagonally to form 8 triangles. Bake in the top of the oven for 15-20 minutes until golden. Serve warm or at room temperature, with cream or vanilla ice cream, if liked.