Halloumi & Baby Broccoli Korma

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: Cover the pan with a lid if the garlic paste starts to spatter!

• When the rice has 10 minutes remaining, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and cook, tossing, until softened, 5-6 minutes. • Add haloumi until golden brown, 1-2 minutes each side. • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.