Tandoori Spiced Halloumi Steaks, Chips and Curry Sauce

Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person. Place the halloumi steaks into a medium bowl of cold water and leave to soak.

Halve and peel the shallot. Slice as thinly as you can.

Pop the thinly sliced shallot into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Trim the cucumber and thinly slice into 1cm thick rounds. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Remove the halloumi steaks from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the tandoori masala spice mix.

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.

Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins.

While the halloumi bakes, give the frying pan a quick wipe clean, then return to a medium heat with a drizzle of oil.

Add the garlic and korma curry paste to the pan. Fry until fragrant, 1-2 mins more.

Next, melt in the butter (see pantry for amount). Once melted, stir in the flour (see pantry for amount). Cook until it forms a thick paste, 1-2 mins - you've made a roux!

Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the vegetable stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 3-5 mins. Remove from the heat.

Once everything's ready, add the cucumber, rocket and mint to the pickled shallot with a drizzle of oil and toss together. Season with salt and pepper.