1 cup (8oz) melted unsalted butter
500 g (1 lb) walnuts, finely chopped
250 g (8oz) almonds, blanched and finely chopped
¼ cup (2oz) sugar
2 teaspoons cinnamon
¼ teaspoon ground cloves
500 g (1 lb) filo pastry

Syrup:
220 g (7oz) sugar
1 cup (12oz) honey
2 cups (16 fl oz) water
1/4 cup (2 fl oz) lemon juice
2 whole cloves

1. Preheat the oven to 325ºF

2. With a little of the melted butter, brush the inside of the baking tin.

3. In a bowl, mix well together the nuts, sugar, cinnamon and cloves.

4. Over the bottom of the tin, place 10 sheets of filo pastry, and brush each sheet generously with butter before the next is placed. Sprinkle the top sheet with some of the nut-sugar mixture.

5. Place 2 buttered sheets of filo pastry on top and sprinkle with the nut mixture. Repeat this process until all the nut mixture is used up. There should be 15-20 layers.

6. Trim along the edges and brush the top with the remaining butter.

7. Score the top layer diagonally with parallel lines.

8. Place in the preheated oven and bake for 30 minutes.

9. Move up to the top of the oven for a further 30 minutes. If the top browns too quickly, cover with aluminium foil.

10. While the baklava is baking, prepare the syrup. Combine all ingredients, heat and stir to dissolve sugar.

11. Bring to boil and boil briskly for 10 minutes.

12. Strain, cool, and pour half of the syrup over the hot baklava.

13. Let it stand for 30 minutes, then pour over the remainder of the syrup.

14. Leave overnight before cutting.