Chorizo & halloumi breakfast baguette

A morning-after-the-night-before kind of breakfast, guaranteed to fix a sore head. Make the tomato jam ahead, and double the batch if you can. It’ll become your new favourite condiment – serve it in bacon or sausage sarnies, on a cheeseboard or brushed over chicken thighs. SERVES 2-4 (plus extra tomato jam) PREP 15 mins COOK 40 mins plus cooling EASY

1 large avocado

1 lime, juiced

1 red onion, halved and thinly sliced drizzle of oil

150g chorizo, sliced on an angle

250g block halloumi, sliced into

8 pieces

1 large baguette or 2 smaller ones small bunch coriander, leaves picked

For the tomato jam

400g can chopped tomatoes

1 red chilli, finely chopped (deseeded if you don’t want much spice) thumb-sized piece ginger, grated

1 star anise

250g caster sugar

150ml red wine vinegar

1 To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.

2 Halve the avocado and scoop into a bowl. Add 1/2 the lime juice and some salt and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of salt. Mix well and set aside to lightly pickle. 3 Heat a drizzle of oil in a large frying pan. Cook the chorizo slices on one side and the halloumi on the other, turning once the halloumi is golden and the chorizo is sizzling. Cook for about 4-5 mins in total.

4 Meanwhile, split and warm the baguette in the oven. Spread the avocado over one side of the baguette and tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and tuck in.

GOOD TO KNOW calcium • folate • fibre • 1 of 5-a-day PER SERVING (4) 872 kcals • fat 39g • saturates 17g • carbs 91g • sugars 38g • fibre 7g • protein 36g • salt 4.2g