Glazed Halloumi Loaded Patatas Bravas

In the meantime, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Meanwhile, peel and grate the remaining garlic (or use a garlic press)

Heat a drizzle of oil in a medium saucepan.

Once hot, add the grated garlic and smoked paprika. Fry for 1 min.

Stir through the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to the boil, then lower to a simmer and cook until thickened, 4-5 mins.

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 frying pan on medium-high heat.

 Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Once the halloumi is cooked, remove from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi in the glaze until well coated. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix together in a small bowl with the mayonnaise and season with salt and pepper. Set your aioli aside.