The Buffaloumi

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place into a medium bowl of cold water and leave to soak.

Halve, peel and thinly slice the red onion (see ingredients for amount). In a small bowl, combine the red onion, sugar for the pickle (see pantry for amount), half the cider vinegar and a pinch of salt. Set aside.

Drain the sweetcorn in a sieve. Halve the tomatoes. Pop the corn and tomatoes into another medium bowl with a drizzle of oil. Season with salt and pepper, then set aside. 

Pop a large frying pan on medium-high heat. Pour in the water for the sauce (see pantry for amount) and remaining cider vinegar. Bring to the boil, lower to medium heat and simmer until reduced by half, 2-3 mins.

Stir in the sriracha and honey. Simmer until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir in the butter (see pantry for amount) until melted, then remove from the heat. Transfer your buffalo sauce to a small bowl. 

Remove the halloumi slices from the cold water and pat dry with kitchen paper. Sprinkle over the remaining Central American style spice mix.

Wipe out the (now empty) halloumi bowl, then crack the egg (see pantry for amount) into it and whisk.

Put the panko breadcrumbs into another 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.

Clean out the (now empty) frying pan and put back 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 in the halloumi, reduce the heat to medium-high and fry until golden-brown, 7-8 mins total. Turn every couple of mins and reduce the heat if needed. 

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.