The Hot Chick

Halve the burger buns.

Add three quarters of the cider vinegar of a bowl. Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper, then set your dressing aside for later.

Drain the halloumi, then cut it into 2 slices per person (see ingredients for amount). Place them into a small bowl of cold water and leave to soak. 

Put the cornflour and half the Cajun spice mix (add less if you'd prefer things milder) into a bowl and generously season with salt, pepper.

Add the chicken thighs to the bowl of spiced cornflour and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

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

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Meanwhile, put the sriracha, remaining Cajun spice mix, honey and remaining cider vinegar into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pour the water for the sauce (see pantry for amount) and mix together. Set the hot honey glaze aside.

Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.

Put your (now empty) frying pan back on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the hot honey glaze to the pan. Turn down the heat to medium and simmer until sticky, 3-4 mins. Remove the pan from the heat and turn the chicken to coat it in the glaze.