Put the glucose, sugar, honey and 100ml of water in a pan along with a thermometer and set it over a medium heat.

Peel, then gently warm the pistachios on a tray in the hot oven for 6 to 8 minutes, until fragrant and lightly toasted.

Finely grate the lemon zest and pick the thyme leaves, then keep aside.

Add the egg whites to a mixer fitted with a balloon whisk. When the sugar reaches 130ºC, beat the whites on high speed until frothy.

Once the sugar reaches 143ºC, remove it from the heat and pour gradually onto the eggs. Whisk on a high speed for 8 to 10 minutes, until the eggs start to hold their shape and the mixture is firm.

Turn off the mixer and stir in the nuts, zest and thyme.

Spoon the nougat into the lined tin, levelling the top with an oiled knife.

Put another sheet of rice paper over the top, then a board, weigh it down with something heavy and leave overnight.

The next day, remove the nougat from the tin (trim any excess paper) and slice it into fingers. Store it in an airtight container for up to 1 week.