We're still with the WWS …

...but now into a more flexible, less structured, relaxed mood. This idea and the one that follows would be a great supper for a Friday or Saturday evening. The flexible bit is that equally you could serve this recipe as a starter, scaled down to suit the appetites of your guests and eaten with fingers or forks.

Remember the Halloumi Fries recipe? Check out A bit of fun and a fab snack for chapter and verse and Halloumi Seasonings and dips to go with 3rd March 2018 – a big fat hint!

You'll need a strong box with a well fitting lid – the one

I used measured 17cms x 11cms x5cms/6½” x 4½ x 2” and it looks like this :

Halloumi Smash and Grab

You will need

A 225g pack of Halloumi cheese, drained and patted dry with kitchen roll, once drained you'll have 204g of cheese. As a guide the pack measures 9cms x 6 cms/ 3¼” x 2¼”. Place the cheese vertically on your cutting board – slice it into five then cut each vertical slice into two, turn lengthways in front of you and cut into cubes – you should get 44 approximately and as a rough guide they measure 2x2cms/¾” - don't stress – try to achieve a similar size for an even cooking – if you want larger that's fine.

I used half – 22 cubes in a batch, it's easier to coat evenly so you may need two boxes of the above size or a larger version – pop the cubes into your box and add 5g of plain flour. Secure the lid! Shake like you're having a really bad day or someone has irritated you – a lot!

Open your box and add 1 tablespoon of seasoning of your choice, secure your lid and shake again to coat your cheese.

Fridge your box until you're ready to cook and serve.

Coming up … the photo story so far!