Stuffed dates

• almonds↗60g g
• shelled pistachios↗70g g
• light brown soft sugar↗50g g
• orange blossom water↗½ tsp tsp
• orange zest↗½ tsp tsp

  (optional)

• ground cinnamon↗¼ tsp tsp

  plus extra for dusting

• ground cardamom↗¼ tsp tsp
• sea salt↗¼ tsp tsp
• medjool dates↗20-25

  depending on the size

• ground almonds↗

  for coating

Step-by-step instructions

1. 1

   Put all the nuts, the sugar, orange blossom water, orange zest (if using), cinnamon, cardamom and salt in a food processor and blitz until finely chopped – the mixture should hold together when pinched together. If it’s too dry, add up to 1 tbsp water.

2. 2

   Put the dates on a board. Slice into each one lengthways until you reach the stone, then remove and discard it. If the dates are already pitted, cut partway into each one, taking care not to go through to the other side. Ease them open slightly to make room for the filling.

3. 3

   Squeeze ½‑1 tbsp of the nut mixture, depending how large the dates are, into a tube shape using dampened hands. Push this into one of the dates, so there's a little mound of filling that sticks out above the top of the date. Repeat with the remaining dates and filling.

4. 4

   Dust the stuffed dates with a little ground cinnamon, or pour some ground almonds on a small plate and gently roll the filled side in the almonds to coat. Arrange on a platter and serve at room temperature. Will keep at room temperature for up to five days.