Glazed Halloumi and Portobello Mushroom Burger

Meanwhile, drain the halloumi, then cut widthways into 2 slices per person. Place them into a small bowl of cold water and leave to soak.

Cut the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Remove the stems from the portobello mushrooms and pop them onto a baking tray, cut-side up. Drizzle with oil, sprinkle over the garlic and season with salt and pepper.

When the potatoes are halfway through cooking, pop the btray on the top shelf and bake until tender, 15-18 mins.

Once cooked, carefully drain any excess liquid from the portobello mushrooms.

When the chips have about 10 mins left, remove them from the oven, sprinkle over the grated hard Italian style cheese and return to the middle shelf.

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

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. 

Add the red pepper chilli jelly to the pan. Turn the halloumi slices to coat them evenly in the sticky glaze.

Just before everything's ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.