Bengali Halloumi & Roast Pumpkin Curry

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

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the 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.

• When the rice has 10 minutes remaining, return frying pan to 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, the water (for the curry) and brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes. • Stir through the roasted veggies and halloumi. Season to taste.