Ever had hasselback halloumi? Welcome to the BBQ side you’ve never heard of, and will never forget. It’s sticky, smothered in honey and perfectly sweet, savoury, melty and squeaky all at the same time. And it only has two ingredients.

Ingredients

25g runny honey (Hilltop is our fave)

200g halloumi cheese

Step 1: Remove the halloumi from the wrapper and drain. Pat dry with a kitchen towel.

Step 2: Cut narrow slices (about the width of a pound coin) into the block of halloumi, making sure to only cut half way through – this is your hasselback halloumi.

Step 3: Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the hasselback halloumi and cook for 30 secs on each size or until golden.

Step 4: Once done, transfer to a piece of tin foil and scrunch up the edges around it. Drizzle the honey all over, making sure to get it into all of the cracks.

Step 5: Place the honeyed hasselback halloumi on the BBQ, and cook for 5-8 minutes or until melty, soft and warmed through.

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