Halloumi and Roasted Pepper Rigatoni

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.

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 regularly, until golden brown all over, 4-5 mins. Transfer to a plate and set the pan aside.

Bring a large saucepan of water to the boil with 1/2  tsp salt for the pasta.

Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, vegetable stock paste, remaining Italian style herbs, sugar and water for the sauce (see pantry for both amounts).

Season with salt and pepper, then bring to the boil. Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins.

Once the garlic has roasted, allow it to cool, then cut the end with scissors and squeeze it out of the skin. Mash with the back of a fork and stir into the sauce.

While the sauce simmers, add the rigatoni to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Meanwhile, add the cavolo nero to the sauce a handful at a time until wilted and piping hot, 3-4 mins. 

Once the pepper has roasted, stir it through the thickened sauce along with the fried halloumi.

Add a splash of water to loosen if it's a little thick. Taste and season with salt and pepper if needed.