Our tested Baked Halloumi Curry: smoky, generous, and balanced with buttermilk and herb. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the buttermilk and herb elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hot sauce and the rest of the buttermilk and herb flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
Our tested Smoked Squash Traybake: skillet, generous, and balanced with smoked paprika. Serves...
American Comfort This American Comfort Stir-Fry leans on smoked paprika to do the heavy lifting. We steam the...
American Comfort
Members
Weeknight-friendly Chicken Thigh Bowl with the maple and mustard we come back to again and...
American Comfort A hearty take on Tofu Slaw, built on black pepper and finished the way we like it. Ready in...