In a large non-stick pan melt 20g of the butter and the olive oil and cook the shallots until soft. Add the carrot, apple and sultanas, and continue cooking for another 5-7 minutes, stirring all the time. Butter a medium baking tray and pour in the carrot mixture.
In a mixing bowl, mix the soured cream, 50g butter which you have melted, the egg yolk, honey, coriander and cumin together. Season with salt and pepper. Pour the soured cream mixture over the carrot mixture in the baking tray.
In a separate small frying pan brown the brioche breadcrumbs in a little more butter for about 2 minutes. Sprinkle on top of the carrot and soured cream mixture and bake in the preheated oven for about 25-30 minutes until golden brown.