Sweet Potato & Pea Paella, Halloumi Tapas Feast & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a pinch of salt over a high heat

Once hot, add the pepper strips and cook for 3-4 min or until beginning to soften and char

While the pepper is softening, peel and finely slice (don't chop!) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Dissolve your vegetable stock mix in 550ml [700ml] [950L] boiled water – this is your stock

Once the pepper has slightly charred, reduce the heat to medium-high, then add the sliced garlic and sun-dried tomato paste and cook for 1 min further or until softened

Add your arborio rice with half your ground smoked paprika and half your chopped tomatoes (you'll use the rest later!) and cook for 1 min, stirring to coat the grains

Stir in the stock and bring to the boil over a high heat

Once boiling, reduce the heat to low, then cover with a lid and cook for an initial 20 min or until almost all the stock has absorbed and the rice is cooked with a slight bite – this is your paella

While the paella is cooking, cut your potato[es] (skins on) into small bite-sized cubes

Add the diced potato to a baking paper-lined tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 15 min or until the potatoes are beginning to crisp

Meanwhile, peel and finely chop (or grate) the remaining garlic

Roll your lemon[s] with your hand on a hard surface (to release more juice!) and cut in half

Combine your mayo, chopped garlic and a squeeze of lemon juice in a small bowl

Season with a pinch of salt and pepper, add a drizzle of olive oil and whisk to combine – this is your aioli

Score the block[s] of halloumi in a criss-cross pattern, approx. 2cm deep

Add a drizzle of olive oil and sprinkle 1 tsp [1 1/2 tsp] [2 tsp] brown sugar on top

Chop the parsley finely, including the stalks

After an initial 20 min remove the lid from the paella and add the juice of half the lemon and your blanched peas

Increase the heat to medium-low for the final 10-12 min (this will help with caramelisation) – this is your red pepper & pea veggie paella

Remove the potatoes from the oven

Crowd the potatoes together on once side of the baking tray and dollop the remaining chopped tomatoes over the top with the remaining ground smoked paprika, a pinch of sugar and a very generous grind of black pepper – these are your patatas bravas

Add the halloumi to the other side of the baking tray

Return the tray to the oven for a final 8-10 min or until the halloumi has softened and the potatoes are cooked through