Method

Preheat the oven to 210°C (190°C fan). Line a baking tray with baking paper. Gently prick each side of the pastry about 20 times, working evenly and neatly across the sheet. Cut the pastry sheet into 3 equal-sized rectangles, then lay them on the prepared baking tray.

You need to prevent them from rising more than 1cm so, place an inverted baking tray over them. Bake for 20, then remove the most attractive looking rectangle (to use as the top layer) and leave to cool.

Return the remaining pastry rectangles, covered with the inverted baking sheet, to the oven and bake for a further 7 minutes, or until deep golden brown and crisp. Leave to cool.

When the first rectangle removed from the oven is cool, brush the top with lukewarm water. then scatter over the sugar. Return to the oven to bake for 7 minutes, or until crisp and golden brown, and the top is nicely glazed. Leave to cool.

Whip the cream with the honey until nice and thick, then drizzle in the passion fruit seeds and stir gently to marble it through the cream, ensuring you don't fold it through completely.

To assemble, take a cooked pastry rectangle as your base and place it on a serving platter. Spread 1/4 of the cream on top. Scatter over 1/3 of the mint and arrange half the peach slices and strawberry slives on top of the cream. Scatter over 1/3 of the almonds. Spread another quarter of the cream on top of the almonds, then sprinkle over 1/3 of the rose petal powder.

Place the second pastry rectangle on top and repeat the layering process.

Place the sugar-crusted pastry lid on top, then scatter over the remaining mint, almond and rose petals. Give the millefeuille a final drizzle of honey and serve.