Stuffed dates with clementines and pomegranates recipe

Serves 4–6 12 dates 1 tablespoon unsalted pistachios, lightly toasted and chopped seeds from ½ pomegranate 2 tablespoons mascarpone finely grated zest of 1 orange and 2 teaspoons orange juice few drops of orange flower water 8 clementines Remove the stones from the dates by slitting each one open and removing it, while keeping the date whole. Mix half the pistachios and pomegranate seeds with the mascarpone and stir in the orange zest and about 2 teaspoons of juice (or to taste) and the orange flower water. Using a teaspoon, carefully stuff each date with a little of the mixture. Remove the skins and pith from the clementines and cut each fruit across into thin slices. Place on a serving plate. Place the dates on top and finish with the extra pistachios and pomegranate seeds. • This is an edited extract from Everyday and Sunday: recipes from Riverford Farm (Fourth Estate, £25). Buy a copy for £20 from the Guardian bookshop