Baklava with spiced nuts, ricotta & chocolate

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1First, make the syrup. Tip the sugar into a large saucepan with 650ml water. Stir over a low heat until the sugar has dissolved, then turn up the heat and let come to a boil.
2. 2Turn the heat down to a simmer and let it cook for 15 mins, then squeeze in a few drops of lemon juice and let it simmer for a further 5 mins. Take it off the heat and leave to cool.
3. 3Meanwhile, for assembling the baklava later, let the butter melt in a small pan over a low heat for 5 mins, skimming and discarding any froth that rises to the surface.
4. 4For the filling, crush all of the nuts in a pestle and mortar, or blitz in a food processor – you want a mixture of finely ground nuts with a few chunky pieces. Tip into a bowl, stir through the spices and keep to one side.
5. 5In a separate bowl, mix the ricotta with the lemon and orange zests and vanilla. Heat the oven to 180C/160°C / 325°F fan/gas 4.
6. 6Brush the bottom of a large baking tray (about 35 x 47cm) with some of the melted butter.
7. 7Working with one sheet of filo at a time (covering the rest with a damp tea towel to prevent it drying out), lay the sheet out on a board so one of the short ends is facing you.
8. 8Sprinkle 30g of the nut mixture evenly over the whole sheet, then spoon 1 tbsp of the ricotta mixture across the end closest to you.
9. 9Fold this end over to enclose the filling, then lay a long, thin skewer next to the folded edge and roll the pastry around it to create a long roll.
10. 10When it’s fully rolled up, it should be roughly the thickness of a chipolata sausage.
11. 11While holding one end of the rolling pin or skewer, gently scrunch the filo roll like an accordion and gently push it off the skewer and onto the prepared tray.
12. 12Repeat with the rest of the filo and fillings – you should get about 12 rolls. Cut each roll into four to make 48 large baklava, or eight to make 96 mini.
13. 13Brush with the remaining melted butter. Put it in the oven for 20-25 mins until evenly golden, turning the tray around halfway through. While still hot, immediately pour over 5-6 ladlefuls of the syrup.
14. 14You should hear the syrup sizzle as it hits the hot baklava. Set aside to cool and absorb.
15. 15Melt the butterMelt the dark chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in short bursts.
16. 16Drizzle this over the cooled baklava and scatter with the ground pistachios.