Feta, pistachio and pomegranate bake

Preheat the oven to 190˚C, gas mark 5. Lightly butter a deep 20cm loose-based cake tin and line the base with baking parchment. Melt the butter in a large pan on a low heat. Add the shallots and a pinch of salt, then sauté for 5 minutes. Add the carrots and garlic, then cook for 5 minutes until soft. Turn up the heat slightly, add the mushrooms and cook, stirring, for 10 minutes until soft and turning golden. Meanwhile, toast the almonds and pistachios on a tray in the oven for 5-8 minutes, until golden. When cool, finely chop.

Let the mushroom mixture cool for a few minutes, then transfer to a large mixing bowl and stir in all the remaining ingredients apart from the pomegranate seeds. Mix until well combined, then transfer to the prepared tin. Use the back of a spoon to press it down and smooth the top.

Bake for 45 minutes-1 hour until well browned and firm (cover with foil after 30 minutes if it browns too fast). Leave to stand for 10 minutes, then remove from the tin and transfer to a serving plate. Drizzle with extra pomegranate molasses, then scatter with the extra herbs and pistachios, plus the pomegranate seeds.