Creamy Halloumi and Roasted Broccoli Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until the edges are crispy and slightly charred, 10-15 mins. Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onion and thinly slice.

Heat a drizzle of oil in a frying pan on medium-high heat. Remove the halloumi from their bowl onto some kitchen roll and once the oil is hot, add the halloumi to the pan. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once the halloumi is golden, remove to a bowl and pop your pan back on medium high heat and add a drizzle of oil.

Add the onion to the frying pan and cook until softened, 4-5 mins. Stir in the garlic, korma paste and tomato puree and cook for 1 minute. Pour in the water (see ingredients for amount) and stir in the vegetable stock paste and sugar (see ingredients for amount). Bring to the boil and simmer until reduced by a third, 4-5 mins. Stir in the soured cream, broccoli and halloumi and cook until combined and piping hot, 1-2 mins.