1. Preheat oven to 325°F. Melt the butter in sauce pan, its okay if the butter gets a bit brown, it will add extra nutty taste.
2. Place the walnuts and almonds into the food processor and pulse until you have a coarse crumble, add the pistachios and pulse one more time. Transfer to a bowl and stir in the orange zest, salt, cinnamon, nutmeg and 4 tbsp of the melted butter. Mix well.
3. Brush a baking tray well with melted butter. Line the pan with one sheet of phyllo and brush with melted butter. Continue in this way with 10 more sheets of phyllo, buttering each layer well.
4. Spoon the nut mixture over the top (DO NOT PRESS DOWN), then top with the rest of the phyllo sheets, buttering generously as you layer them.
5. Use a very sharp knife to cut through the layers to make diamond shapes. Bake for 30-40 mins.

Syrup

1. In a saucepan, add the sugar, honey, water, lemon juice and cloves. Bring to a boil, stirring to dissolve the sugar, then simmer for about 10 minutes, until its syrupy. Remove from heat and allow to cool completely.
2. When the baklava is golden brown, remove from the oven. Once it has come to temperature, pour the syrup over the top of the baklava, and put back in the oven for 3-5 minutes. Garnish with more crushed pistachios.
3. Remove and leave to cool completely, so the syrup can be absorbed. Serve and enjoy!