BBQ Veggie Fritters, Halloumi & Cheesy Fries

While the fries are baking, grate the carrot. Drain the sweetcorn (see ingredients). Thinly slice the brown onion (see ingredients) and chives. Roughly chop the parsley. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

In a medium bowl, combine the sweetcorn, carrot, onion, parsley, barbecue seasoning, vegetable stock powder, smoked Cheddar cheese, the egg, plain flour and the milk. Mix well. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 3-4 fritters per person. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. TIP: Ensure the fritters are set before flipping, adding extra oil as needed.

Slice the avocado in half, scoop out the flesh and roughly chop. In a second medium bowl, add the shredded cabbage mix, avocado and mustard cider dressing. Season to taste and toss to combine.