Pasta water: I always reserve plenty rather than measuring out exactly what I think I'll need. It gives you enough to loosen the sauce, glaze the halloumi and adjust the consistency right at the end.

Separate pans: I prefer cooking the halloumi in a clean separate pan while the sauce simmers. It allows the halloumi to get properly golden and means everything is ready at roughly the same time.

Chilli jam: Different chilli jams vary in sweetness and heat, so adjust the chilli flakes at the end to suit your taste.

Cream cheese: I use a little light cream cheese alongside the single cream to add extra creaminess while also bumping the protein slightly. You can leave it out and use a little more cream instead if preferred, although the nutrition will change.

Make It Lighter: Use reduced fat halloumi (I used to get mine from Asda) if available and swap the single cream for a lighter cooking cream. You could also reduce the amount of halloumi slightly and add extra vegetables such as peppers or spinach.