Mushroom and caraway seed torte

Method

1. Melt the butter and oil in a heavy-based frying pan over a medium-high heat and fry the mushrooms for 1-2 minutes on each side until golden. Set aside.
2. Put the cream, milk, caraway seeds, garlic and bay leaves in a saucepan and gently heat until steaming but not boiling, then remove from the heat and leave to infuse for a few minutes.
3. Heat the oven to 170°C/150°C fan/gas 3½. In a large mixing bowl, beat the egg and egg yolks with the cornflour until smooth. Pour the hot milk mixture over the egg mixture, whisking constantly until smooth. Return the mix to the saucepan and set over a low-medium heat for 5-10 minutes until thickened, whisking constantly to prevent the mixture sticking to the base of the pan. Remove from the heat, stir in the grated cheese and leave to cool for 10 minutes.
4. Work the cream cheese into the egg mixture using a balloon whisk, season, then pour into the tin. Scatter over half the hazelnuts, top with cooked mushrooms, then sprinkle over the remaining nuts and some extra bay leaves. Bake for 30-40 minutes until the egg mixture has set with a slight wobble in the middle.
5. Meanwhile, toss the grapes, balsamic vinegar and sugar together on the lined baking sheet. Put in the oven for the final 25 minutes of the torte baking time.
6. Take the torte out of the oven and leave for 15-20 minutes (or longer – see Make Ahead), then carefully remove from the tin and put on a serving plate to serve. Top with the roasted grapes and any juices, then sprinkle with fresh parsley. Slice into wedges and serve with seasonal vegetables of your choice.