Ingredients:
· 40g pistachios
· 400g sugar
· 2tbsp lemon juice
· 300g kataifi pastry
· 375g butter, melted

Method:
Soak the pistachios in water for 30 mins. Dissolve the sugar in 500ml water in a pan over a medium heat, then bring to a boil and bubble for 15-20 mins or until reduced and lightly syrupy. Stir in the lemon and boil for a minute more.
Cover the kataifi with a damp cloth so it doesn’t dry out. Take a finely twisted 30cm length of pastry and wrap it in a circular motion around two fingers into a nest shape. Transfer to a baking tray, then repeat with the rest of the pastry.
Drain the pistachios and gently press four or five into the middle of each nest. Cover the nests with a layer of baking parchment, then put another baking tray on top and put a one-kilogram weight on top. Leave at room temperature for an hour, then remove the parchment and leave for another hour to dry out.
Heat the oven to 220C. Pour the butter over and around the nests, so that they’re sitting in a layer of melted butter. Cook for 20-25 mins until golden brown, turning the tray from time to time to make sure the nests are evenly coloured. Leave to cool for 10 mins, then transfer to a clean baking tray and pour over the syrup. Leave to cool completely in the syrup, then serve.