Central American Style Spiced Halloumi Tacos

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, cut the tomato into 1cm chunks.

Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred transfer to a bowl and cover to keep warm.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Give the now empty frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Add the Central American style spice mix for the last min of frying.

Meanwhile, pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.