HELLO, HALLOUMI

It may squeak but it can definitely take the heat

Hazel, my daughter, calls halloumi squeaky cheese and she loves it. Halloumi is a firm, brined, slightly springy white Cypriot cheese, traditionally made from a mixture of goat and sheep milk, although these days cows milk is also used. Because the cheese has a high melting point, it can be easily fried or grilled. It has many uses and pairs beautifully with meat or fruit. Here are a couple of recipes I think you’ll love.

Pork fillet with fried halloumi and honeyed plums

If you can’t get fresh plums, use some tinned ones — just skip the grilling and put them straight into the pan. Also note that a smooth, oiled grill is insurance against stuck cheese.

Prep time: 20mins Cook time: 30mins

2 pork fillets (dependent on size, aim for 200g per serve)

2 Tbsp extra virgin olive oil

2 lemons halved, pips removed

1 orange halved, pips removed

4 ripe medium plums

8 planks of halloumi

⅓ cup vegetable or chicken stock

2 Tbsp butter

1 Tbsp honey

1 Tbsp finely chopped thyme

2 Tbsp torn oregano

1 Prepare your grill, skillet or barbecue for a medium-high heat.

2 Place the lemons, oranges, plums and halloumi on tray. Drizzle with the olive oil and toss to coat.

3 Season the fillets generously with salt and pepper.

4 Grill the pork fillets over a medium to high heat, turning occasionally, until an instant-read thermometer reads a internal temperature of 55C. 5 Remove from the grill and allow to rest for 6 minutes.

6 Meanwhile grill the lemons, oranges, plums and halloumi until the plums begin to release their juices. 7 Remove from under the grill. Carefully squeeze the juice of the orange into a pan along with the lemons, add the stock to the pan as well.

8 Discard the orange skins but add the lemon skins to the pan with the juice along with the honey, thyme and oregano.

9 Bring to the boil then immediately add the grilled plums and butter; shuffle the pan until the butter has melted then remove from the heat.

10 Slice the pork fillets and add to the plums.

11 Divide between plates and garnish with the grilled halloumi.