Vanilla, pistachio and rose-water sundae with filo wafer

Serves 6

The most sophisticated of the recipes here, this has a deliciously sweet and scented Middle Eastern slant. The ideal ending to a mezze-style meal.

6 sheets filo pastry
Light-flavoured oil, for brushing
Icing sugar, to dust
250g/8oz soft dried dates, roughly chopped
2 tbsp rose water
500g/1lb tub good-quality vanilla ice-cream
50g/2oz pistachio nuts, chopped

Preheat the oven to 200C/400F/Gas6. Rip the filo sheets randomly, brush with oil, transfer to a greased baking sheet and cook for 8-10 minutes or until crisp and golden. Remove from the oven, cool, then dust with icing sugar.

Place the dates into a pan with 100ml/3½fl oz cold water, heat gently for 10 minutes, using the back of k a spoon to break up the dates, and cook until soft and pulpy. Allow to cool then stir in the rose water.

Serve scoops of the ice-cream with the date sauce, crisp filo and pistachio nuts scattered on top.