Sticky Korma Spiced Halloumi, Potato and Cauliflower Traybake

Pop the potato, cauliflower florets and carrots onto a large baking tray.

Drizzle with oil, season with salt and pepper, squeeze over the korma paste and then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until the potatoes are golden and veg are tender, 25-35 mins.

In the meantime, drain the halloumi, then cut it, widthways, into 3 slices per person.

Place them into a small bowl of cold water and leave to soak.

When the veg is halfway through its cooking time, remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry.

Turn the veg then add the halloumi slices to the baking tray.

Return the tray to the middle shelf of your oven and bake until the veg are cooked and halloumi is golden.