Coriander-baked ricotta with pomegranate molasses

Ingredients 140g ricotta, from a 250g pot, drained 1 tbsp extra virgin olive oil, plus extra to serve 1 tbsp coriander seed ½ tsp freshly ground black pepper 1-2 tsp pomegranate molasses Method 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. 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. 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.