Hot Honey Halloumi Loaded Eggy Bread

a) Pop the ciabatta into the egg mixture and allow the bread to soak it up.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Pop the egg soaked ciabatta into the pan and fry until golden brown, 1-2 mins on each side.

d) Once golden, pop the eggy bread onto a baking tray and place on the middle shelf of your oven until cooked through, 10-15 mins.

a) In the meantime, halve the pepper and discard the core and seeds. Slice into thin strips.

b) Roughly chop the parsley (stalks and all).

c) Peel and grate the garlic (or use a garlic press).

d) Thinly slice the chilli.

a) Return the frying pan to high heat and add a drizzle of oil. Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

b) Meanwhile, remove the halloumi from the water, pop onto a plate lined with kitchen paper and pat dry.

c) Once charred, remove the pepper from the pan, reduce the heat to medium-high and add a drizzle of oil.

d) Fry the halloumi until golden, turning frequently, 4-5 mins.

a) Once the halloumi is golden, add the peppers back to the pan along with the honey, garlic, three quarters of the parsley and half the chilli. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Toss to coat the halloumi and peppers in the honey, chilli and parsley, 1 min.