500ml whole milk

200g tapioca

150g grated halloumi

50g crumbles gorgonzola

20g chopped parsley

flour for dusting


100ml hot sauce

100g ketchup

25ml extra virgin olive oil


1. Cook the milk and tapioca for approx. 8 minutes until all the milk is absorbed

2. Fold in the cheeses, cook 3 minutes more – take off heat

3. Add parsley

4. Pour into a greased, lined 20 x 20 tray

5. Cover with another piece of parchment, but don’t seal

6. Chill overnight

7. Cut into 35-40mm cubes, dust in flour. Deep fry for at 150-160c until golden brown.

8. Sauce – whisk together - serve