Light your Monolith and prepare it for indirect cooking at 150-160 degrees.

Melt the butter in a saucepan.

Put the pistachios and walnuts in a food processor and chop finely. Any larger chunks are ok, don’t worry.

Grease the baking tin with melted butter.

Cover the bottom of the baking dish with 10 sheets of filo pastry, brushing between each layer of filo pastry with melted butter.

Once the 10 sheets are on the bottom, place the chopped nut mixture on top of the filo pastry (keep a little of the nut mixture for garnish, if desired).

Place the next 10 sheets of filo pastry on top of the nut mixture and brush between each layer again with melted butter.

Now cut the baklava into small squares/rectangles in the baking tin.

Sprinkle the sliced baklava again with melted butter.

Place the baklava in the middle of the grill and bake for about 50 minutes. Check every 10 minutes and rotate the baking dish if necessary to ensure that the baklava colours evenly.

Whilst that is cooking, put the sugar and water in a pan and bring to the boil to make a sugar syrup.

The baklava is ready when it is evenly browned on top.

Remove the baklava from the grill and pour the sugar syrup over the baklava, making sure there is sugar syrup all over it.

Allow the baklava to cool completely before serving.

Enjoy!