Line a 2lb loaf tin with baking paper. If you trust how non stick your loaf tin is you don't need to do this but it does make it easier to left the chocolate bar out of the tin

In a heat proof bowl, add 20g white chocolate. Melt in the microwave in short bursts, stirring in between

Add a small amount of green food colouring (if using) and mix to get the desired colour

Drizzle the white chocolate across the bottom of the loaf tin. Set aside

Melt 100g milk chocolate in a heat proof bowl in short bursts in the microwave. Make sure you stir the chocolate in between melting

Once fully melted, pour into the loaf tin and carefully smooth out, trying not to disturb the white chocolate. Using the back of a spoon or a spatula, bring the chocolate up the sides of the tin by roughly 1.5cm. Set to one side

In a high sided pan, melt 40g salted butter before adding 150g shredded kadayif

Cook on a medium heat for 10-15 minutes or until the pastry is golden brown

In a large bowl add 175g pistachio cream, 1 tsp tahini and ½ tsp sea salt flakes

Add the toasted kadayif and stir to combine with the pistachio cream

Tip the kadayif mixture the loaf tin and smooth out

Melt another 100g milk chocolate in a heat proof bowl in short bursts in the microwave. Make sure you stir the chocolate in between melting

Pour the chocolate on top of the pistachio filling and spread out making sure all of the filling it covered

Leave to chill in the fridge for up to 1 hour before serving