Medjool dates stuffed with pistachio marzipan

1 Put the pistachios and caster sugar in a food processor and pulse to a fine breadcrumb texture. Add the honey, lemon juice and rose water, if using, and pulse just to combine to make a marzipan (don’t over-process, or the mixture will turn greasy and become nut butter). Tip on to a clean surface and pat a few times to mould into a ball.

2 Use a sharp knife to slice open the dates along one side, without cutting right through. Remove the stones.

3 Divide the marzipan into 20 pieces and mould each into a stone-size shape. If the mixture is too sticky to handle, use a little icing sugar to dust your hands and the work surface. Insert the marzipan into the dates and press gently to encase. Store in an airtight container for up to 2 weeks.