Chilli Jam Glazed Halloumi

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the shallot and cook, stirring occasionally, until softened, 3-4 mins.

Stir in the sun-dried tomato paste, garlic and bulgur wheat. Cook for 1 min.

Stir the veg stock paste and boiled water for the bulgur (see pantry for amount) into the pan. Bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, put a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the pepper and cook, stirring occasionally, until softened, 5-6 mins.

Stir in the tomatoes and cook until slightly softened, 2-3 mins more.

Once softened, transfer the peppers and tomatoes to a small bowl and wipe out the pan.

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

Put the pan back on medium-high heat with a drizzle of oil.

Once hot, lay the halloumi slices into the pan and fry until golden, 2-3 mins each side. Return the veg to the pan for the final min to reheat, then remove the pan from the heat and allow to cool slightly.