Blackberry & pistachio friands

Preheat the oven to 200°C, gas mark 6 and line a 12-hole muffin tray with tulip muffin cases. Blitz the pistachios in a small food processor until finely ground.

Drain the liquid or ‘aquafaba’ from the chickpeas to give 120ml (save the chickpeas for another recipe – see tip). Whisk the aquafaba in a free- standing mixer or with electric beaters for 2 minutes until frothy. Add the caster sugar and whisk for another 3 minutes until holding soft peaks.

Fold through the ground pistachios and flour, followed by the melted baking spread. Spoon into the muffin cases and top each with a blackberry.

Bake for 18-20 minutes until risen and golden around the edges. Leave to cool in the tin completely before removing to a wire rack, then drizzle with the fruit syrup to finish. These are best eaten on the day they are made.