Using a small knife, cut into each medjool date lengthways, not cutting all the way through, but just until you hit the pip. Remove pip and discard.

For the filling, combine the pistachios and marmalade and mix until nuts are coated in the jam. Stuff the dates with equal quantities of the filling, being careful not to tear them apart. Press together to enclose and refrigerate for 20 minutes or until they have firmed up.

Serve with espresso coffee.