Crispy Korean Halloumi and Sweet Chilli Gyozas

Meanwhile, cut the lime into wedges. Trim the baby gem, halve lengthways, then thinly slice. Trim the cucumber, then halve lengthways. Thinly slice widthways.

In a large bowl, combine the mayonnaise and half the lime juice. Season with salt and pepper. Add the cucumber and lettuce to the bowl and toss to evenly coat. Set aside. 

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Remove the halloumi slices from the water and pat dry with kitchen paper.

 Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl and season with salt and pepper. Dip the halloumi into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate. Set aside. 

When the chips have about 10 mins remaining, bake the gyozas on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

Pop a large frying pan on high heat with enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the halloumi fries properly - heat for 2-3 mins before you add the halloumi. Once the oil is hot, carefully lay the halloumi into the pan, reduce the heat to medium-high and fry until golden-brown, 7-8 mins total. Turn every couple of mins and adjust the heat as needed. Transfer the halloumi to a plate lined with kitchen paper. Keep warm. 

Give the frying pan a quick wipe clean and heat on medium-high heat (no oil). 

Add the gochujang paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Once thickened, vigorously stir in the butter. Simmer for 1 more min, then remove from the heat.