Pesto, Portobello and Glazed Halloumi Burger

Meanwhile, drain the halloumi, then cut widthways into 2 slices per person. Place them into a small bowl of cold water and leave to soak.

Remove the stems from the portobello mushrooms (but leave the mushrooms whole).

Heat a drizzle of oil in a large frying pan on high heat. Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Adjust the heat if necessary.

While the mushrooms fry, peel and grate the garlic (or use a garlic press). Cut the tomato into 2cm chunks. 

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Mix the tomatoes into the dressing and set aside.

For the final min of mushroom frying time, reduce the heat to medium, then add the garlic and butter (see pantry for amount) to the pan and spoon it over the mushrooms to coat them.

Once cooked, transfer the mushrooms, stem-side up, to baking tray.

When the chips have about 10 mins left, remove them from the oven, sprinkle over the grated hard Italian style cheese and return to the top shelf.

Pop the mushrooms on the middle shelf and bake until the mushrooms are fully cooked through, 8-10 mins.

Meanwhile, wipe your frying pan clean to remove any leftover garlic.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Return the (now empty) pan to medium-high heat and drizzle with oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Add the red pepper chilli jelly to the pan. Turn the halloumi slices to coat them evenly in the sticky glaze.

Just before everything's ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.