Place the flour in a bowl, and add the salt and yeast on opposite sides.
Split the cardamom pods with a pestle and mortar, then grind the seeds to a fine powder. Add this (for me this yielded half a teaspooto the bowl.
Add the sugar, then rub in the butter.
Mix in the egg and then add the water and milk.
Mix to form a sticky dough.
Tip the dough onto a floured surface and knead for ten minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover with clingfilm and leave it in a warm place for about an hour, or until doubled in size.
Punch back the dough to remove the air. Press it out into a large rectangle on a silicone baking mat.
Roll out the marzipan as thin as possible. It will stick to the surface and to the rolling pin.
Place the marzipan on top of the dough.
Brush the top of the marzipan with the melted butter, or spray on the Lurpak cooking mist.
Sprinkle the caster sugar over the top, then the chopped pistachios.
Roll the dough up on one of the long sides, as if you were making a Swiss roll.
Slice the large roll into approx 9 slices.
Spray a silicone baking dish with cooking mist, and arrange the slices in the dish. If you have any extra you can cook them on a tray or in a separate dish.
Cover the dish with clingfilm and allow the dough to rise again for around 30-45 minutes. They should double in size again.
Remove the clingfilm and bake in a preheated oven at 180 degrees for 25-30 minutes until baked all the way through. It may take longer than you think to cook through in the centre.