Indo Chinese Style Chilli Halloumi

Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. Trim the green beans, then cut into thirds.

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

Chop the halloumi into 2cm cubes. In a medium bowl, combine the cornflour and half the Chinese Five Spice. Add the paneer, then toss to coat.

Heat the olive oil (see pantry for amount) in a large frying pan on medium-high heat.

Once hot, add the halloumi to the pan (discard any remaining cornflour left in the bowl) and fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins.

Once golden, transfer to a plate lined with kitchen paper.

Wipe out your pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the pepper, green beans and onion. Stir-fry until tender and slightly charred, 5-7 mins. Season with salt and pepper.

Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and remaining Chinese Five Spice. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Return the fried halloumi to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 2-3 mins.

Remove from the heat. Taste, and add more salt, pepper or sugar if needed.

Add a splash of water if it's a little thick.