Tim and I are very different cooks. He is meticulous in his cooking – he will scour our shelf of recipe books and peruse for hours (literally!) before deciding on one and buying all of the necessary ingredients. This always results in a perfect and delicious dish. I tend to wing it! I take a look in the fridge, see what we’ve got, and just chuck stuff together. Occasionally it doesn’t quite work, but thankfully it usually does!

This happened recently, as I’d bought some Yorkshire Halloumi at the Malton Food Lovers Festival when I was up visiting my Mum. I was very excited to discover Yorkshire Halloumi and couldn’t wait to experiment with it, so this is what I came up with…

Ingredients – serves two 

1 red chilli

1 mango

2 peaches

2 pork chops

250g halloumi

Salt and pepper

Olive oil (for cooking)

Method

1. Pre-heat the grill to a medium heat (this is for the halloumi).
2. Chop up the red chilli into small pieces. You can taste how hot the chilli is by chopping the chilli in half and touching it with your tongue. Use as much of the chilli as you feel comfortable with, in terms of the spice level.
3. Chop up the mango and peaches into small slices.
4. Season the pork chops with salt and pepper.
5. Heat a frying pan (medium heat) with olive oil and when hot, add the seasoned pork chops. These need to cook for 8-10 minutes (depending on their thickness), turning every minute or two, until nicely browned on both sides.
6. While the pork is cooking, heat a griddle pan on the hob (medium heat) with olive oil, and when hot, add the chilli, mango and peaches. Allow them to cook for about 5-8 minutes until soft and slightly caramelised.
7. When the pork and fruit have a few minutes left to cook,  cut the halloumi into 1cm slices and lay them out on a baking tray covered in non-stick silver foil, and pop under the grill for 2-3 minutes. Keep a close eye on them – you want them to soften and be browned, but not to be completely melted.
8. Now everything is ready to assemble! I served the slices of halloumi on top of the pork and dished up with cous cous, which worked perfectly!