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1 To finish: 1 tbsp chopped pistachios Did you make this recipe?
2 Arrange the apricots on a dish and serve, sprinkled with the chopped pistachios .
3 The pomegranates and chopped pistachio nuts give the bake an attractive Middle Eastern finish.
4 To finish, top the set chocolate with the raspberries and a sprinkling of chopped pistachios .
5 Serve the aubergine wedges topped with the lime yoghurt and scattered with the chopped pistachios .
6 Spread the thick clotted cream all over the top and sprinkle generously with chopped pistachios .
7 Sprinkle chopped pistachios or crystallised ginger pieces on top.
8 To serve icing sugar, to dust 20g chopped pistachios Dust the cake with icing sugar.
9 Before serving: Sprinkle extra chopped pistachio nuts on top and decorate with slices of grapefruit.
10 Sprinkle a few chopped pistachios atop each serving.
11 I use frozen raspberries to balance the richness of the chocolate and add chopped pistachios for texture.
12 Spoon the mixture into individual ramekins, smooth the top, and cover with a layer of chopped pistachios .
13 Lastly fold in half the chopped pistachios and pomegranates (reserving the other half for decoration).
14 Serve chilled, sprinkled with the chopped pistachios .
15 Fold in a handful of chopped pistachios .
16 Drizzle any remaining honey and olive oil syrup around the plate and finish with a scattering of chopped pistachios .
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