PREPARE: Heat the oven to 200°C / 400°F / Gas 6. Grease a 20cm square baking dish well with oil, line with a rectangle of baking parchment paper leaving an overhang on two sides, brush the baking paper with a little oil and set aside. Prepare a stand mixer with the whisk attachment fitted.

ROAST THE NUTS: When the oven is hot, spread the almonds and pistachios over a small baking dish and roast for 10 minutes. Turn off the oven and keep warm.

MAKE THE SUGAR SYRUP: In a deep, heavy-based saucepan, combine the sugar, honey and water. Heat gently, stirring until the sugar has dissolved. Turn the heat up and boil until the sugar reaches 140°C / 285°F on a sugar thermometer, swirling the pan once or twice to even out the temperature.

WHISK THE EGG WHITES: As soon as the sugar syrup has reached the correct temperature, remove from the heat. In the bowl of the stand mixer whisk the egg white until it forms soft peaks. With the mixer running, carefully pour the hot sugar syrup down the side of the bowl. Add the vanilla extract then continue to whisk for 5 minutes (see note).

COMBINE THE INGREDIENTS: After 5 minutes, stop the mixer and remove the whisk attachment. Add the warm almonds, pistachios and the cranberries to the bowl and use a large metal spoon to quickly fold them through. Spoon the nougat into the prepared dish working as quickly as you can as it will be beginning to set.

ALLOW TO SET: Place a second piece of baking paper on top of the nougat, using your hands to press down firmly and smooth the surface. Allow the nougat to cool completely at room temperature for at least three hours, the nougat is then ready to cut. The baking paper will stick to the nougat until the nougat is firmly set.

CUT THE NOUGAT: It is best to cut the nougat into long strips and wrap in baking paper until needed. Before serving or gifting, slice into bite-sized pieces. If you can't find rice paper it is fine to wrap the individual pieces in baking paper.