Gaz

Step 1: Line a 20 × 20 cm tin with baking paper and dust it heavily with some of the 1 oz cornflour or rice flour. Warm the 7 oz unsalted pistachios in a low oven so they don't cool the nougat when you fold them in.

Step 2: Put the 10 ½ oz caster sugar, 5 ½ oz liquid glucose, 2 ⅛ oz mild honey and ¼ cup water in a heavy saucepan over a medium heat and stir until the sugar dissolves. Then stop stirring, clip on a sugar thermometer and boil.

Step 3: When the syrup reaches 250°F, start whisking the 2 egg whites in a stand mixer to stiff peaks.

Step 4: Keep boiling the syrup to 300°F, about 8 minutes more. With the mixer running, pour it in a thin stream down the side of the bowl onto the whites.

Step 5: Add the 2 tbsp rosewater and ½ tsp ground cardamom and whisk on high for 8–10 minutes, until the mixture is thick, glossy, has lost most of its heat and pulls away from the bowl in heavy ribbons.

Step 6: Fold in the pistachios with an oiled spatula and press the nougat into the tin with oiled hands. Dust the top with more ½ oz cornflour or rice flour.

Step 7: Leave to set at room temperature for at least 6 hours or overnight, until firm and no longer tacky. Cut into small rounds or squares, toss in the rest of the ½ oz cornflour or rice flour and store in an airtight tin for up to 3 weeks.