Other dishes include a chargrilled halloumi flatbread with butternut and dukkah spices – all created especially for the event by chef Francis Puyat. And the cheese-based plates don’t stop at ...

The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain. Halloumi will keep in the fridge for many months if left ...

But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat. Slice 2 of the chillies, leaving the ...