Breaded Hot Honey Halloumi Tacos

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another medium bowl. Mix with the Central American style spice mix and oil for the breadcrumbs (see pantry for amount), then season with salt and pepper. 

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

Dip the halloumi into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a lined baking tray.

When the chips have 15 mins remaining, pop on the top shelf of your oven to cook until crisp and golden, 12-15 mins.

While everything's in the oven, trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Set aside for now.

When the halloumi has 5 mins remaining, pop a small saucepan on medium-high heat.

Add the hot sauce, honey, water for the sauce and butter (see pantry for both amounts) and stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

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

Toss the baby gem through the dressing.