Coriander-baked ricotta with pomegranate molasses

• ricotta↗140g g

  from a 250g pot, drained

• extra virgin olive oil↗1 tbsp tbsp

  plus extra to serve

• coriander seed↗1 tbsp tbsp
• ½ tsp freshly ground black pepper
• 1-2 tsp pomegranate molasses

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in.

2. 2

   Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust.

3. 3

   Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.