350g halloumi, cut into slices

200ml buttermilk

250g flour

10g cayenne

10g garlic powder

10g cumin

10g smoked paprika

50g polenta

10g salt

For the buffalo hot sauce

150g chillies (mix is good include 1 birds eye and 2 scotch bonnets)

1 red pepper, diced

1 diced onion

3 cloves garlic

225ml rice vinegar

500ml water

50g honey

Serve with celery sticks, carrot sticks and sour cream


1. Put the halloumi into the buttermilk, and chill for 30 mins

2. Mix the flour ingredients together

3. Shake off excess buttermilk, dredge in flour. Deep fry at 180°c for about 4 minutes

4. Drain

5. Make the buffalo sauce - gently fry the onion and garlic for 5 minutes, do not colour

6. Add the rest, bring to the boil. Simmer for 25 mins

7. Blend until very smooth (feel free to pass it through a sieve to make it smoother)

8. Serve with halloumi and accompaniments

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