Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, drain the halloumi, then cut widthways into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Cut the tomato into 1cm chunks. 

Pop a large frying pan on medium-high heat. Pour in half the cider vinegar and water for the sauce (see pantry for amount). Bring to the boil, lower the heat and simmer until reduced by half, 1-2 mins.

Stir in the sriracha and honey. Simmer until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the butter (see pantry for amount) until melted, then transfer to a small bowl. Wipe out the pan and keep it for later.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

In a medium bowl, add the coleslaw, mayonnaise and remaining cider vinegar. Season with salt and pepper, toss to combine and set aside. 

When the chips have about 10 mins left, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the halloumi, season with pepper and fry until golden, 2-3 mins each side.

Meanwhile, pop the flatbreads (1 per person) into the oven until warm, 3-4 mins.

When everything's ready, transfer the flatbreads to your plates and top with the rocket and tomato.

Lay the halloumi slices on top and drizzle over the buffalo sauce, then scatter over the blue cheese.

Serve the chips and coleslaw alongside. 

Enjoy!