Gently toast the nuts and pumpkin seeds in a dry frying pan over a medium heat, stirring gently until golden. Allow to cool then pulse in a food processor until finely chopped, but do not let the nuts turn into a powder.

Melt the butter in a small frying pan and sweat the shallots and garlic for 5 minutes or until soft.

Preheat the oven to 180C, 160C fan, gas 4. Grease the tin, line the base with baking parchment, then grease again.

In a large bowl, combine the nut mixture with the cooked shallots and all the remaining ingredients. Season well with salt and freshly ground black pepper. Mix well.