Buffalo Halloumi x Roast Dinner

Heat a large, wide-based pan (preferably non-stick) over medium-high heat

Pat the halloumi dry then score in a criss-cross pattern, taking care not to cut all the way

Sprinkle the smoked paprika and ground coriander all over with a drizzle of vegetable oil – this is your spiced halloumi

Once hot, add the spiced halloumi, scored-side down and cook for 5 min or until slightly charred

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel the potatoes and cut into quarters

Chop the leek[s] in half lengthways, wash thoroughly and top, tail and slice finely, then peel and finely chop (or grate) the garlic

Add the chopped potatoes to one side of a baking paper-lined tray (or two!) with a drizzle of vegetable oil and a pinch of pepper

Add the sliced leek to the middle of a large piece of tin foil with half the chopped garlic (you'll use the rest later!) and a small knob of butter and mix everything together

Scrunch the edges of the foil around the leek to form a sealed parcel and add to the baking tray

Once the halloumi is slightly charred, transfer it to the baking tray, reserving the pan and put the tray[s] in the oven for 25-30 min or until the potatoes are golden and crisp

Fill 4 [8] holes of a muffin tray with a very small drizzle of vegetable oil (about 1 tsp per hole) and put it in the oven for 8 min to heat up

Tip: No muffin tray? Fill a small oven-proof dish with a generous drizzle of vegetable oil to make one giant Yorkshire!

Meanwhile, combine the egg[s] with 35g [70g] flour and 50ml [100ml] milk in a jug, then whisk in the dried oregano and remaining chopped garlic with a pinch of pepper – this is your batter

After 8 min, remove the muffin tray from the oven and evenly drizzle the batter into the hot oil

Return the tray to the oven for 15-18 min or until puffed up and golden – these are your ranch Yorkshires

Boil half a kettle

Chop the chives finely

Combine 150ml [275ml] boiled water with the sriracha (can't handle the heat? Go easy!) and Henderson's Relish – this is your buffalo stock

Return the reserved pan to a low heat with a generous knob of butter

Once melted, add the cornflour and cook for 30 secs

Add the buffalo stock and cook for a further 2-3 min or until it thickens to a gravy-like consistency – this is your buffalo gravy