Halloumi Cookies in cream and nutmeg

Prep everything first: chop the aromatics, measure the cream and nutmeg 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the unsalted butter and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.