Bengali Halloumi, Chicken & Roast Pumpkin Curry

• Cut haloumi into bite-size chunks. Finely chop garlic.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When the oil is hot, add halloumi and cook, tossing occasionally, until crispy and golden brown, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to bowl.

• When the rice has 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend, Bengal curry paste and remaining garlic, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry) and the brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes. • Stir through the roasted veggies, cooked chicken and halloumi. • Season to taste.