This is the way to cook halloumi. It is very popular done on a barbecue as a vegetarian burger, but served like this, dusted in semolina, fried in olive oil and drizzled with warm honey ...

Tender risoni, peppery rocket, sweet pops from currants and toasty almonds – just top with molten chilli-honey halloumi, and it’s simply perfect.

The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain. Halloumi will keep in the fridge for many months if left ...

Place the halloumi in a snug dish (ideally metal ... Peel and finely slice the red onion. Roll the puff pastry into a rectangle, about 32cm × 25cm, and score a border 2cm from the edge.

While staying true to its Baked Never Fried philosophy, the Halloumi Pan offers perfectly ... a flaky baked pastry filled with melting cheese and herbs, and Fatayer Beef, a savory version stuffed ...

Leave to cool then combine with the chopped potatoes and halloumi and thyme. Season with salt and pepper. 2. Lightly roll out the pastry just a little on a floured surface. Cut out 6 x 12 cm ...