Halloumi and Mango Chutney Masala Curry

Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, remove the halloumi cubes 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, turning frequently, until golden, 6-7 mins.

While the halloumi fries, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Once the halloumi is cooked, transfer to a bowl and wipe out the pan.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Add the garlic, tomato puree and tandoori masala mix. Stir and cook until fragrant, 1 min.

Pour the water for the curry (see pantry for amount) and vegetable stock paste into the pan. Season with pepper, bring back to the boil, then lower the heat to medium-low.

Simmer, stirring occasionally, until the curry has reduced slightly, 6-8 mins.

Once thickened, remove from the heat, then stir in the cooked halloumi, creme fraiche and mango chutney until combined.

Taste and add salt and pepper if needed. Add a splash of water if it's a little too thick.