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

Drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person. Place the halloumi steaks into a medium bowl of cold water and leave to soak.

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 on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, cut the lime into wedges. Trim the baby gem, halve lengthways, then thinly slice. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

In a large bowl, combine the mayonnaise and half the lime juice. Season with salt and pepper. Add the cucumber and lettuce to the bowl and toss to evenly coat. Set aside. 

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Remove the halloumi slices from the water and pat dry with kitchen paper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl and season with salt and pepper.

Dip the halloumi into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate. Set aside. 

When the chips have about 10 mins remaining, bake the gyozas on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

Pop a large frying pan on high heat with enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the halloumi fries properly - heat for 2-3 mins before you add the halloumi.

Once the oil is hot, carefully lay the halloumi into the pan, reduce the heat to medium-high and fry until golden-brown, 7-8 mins total. Turn every couple of mins and adjust the heat as needed.

Transfer the halloumi to a plate lined with kitchen paper. Keep warm. 

Give the frying pan a quick wipe clean and heat on medium-high heat (no oil). 

Add the gochujang paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once thickened, vigorously stir in the butter. Simmer for 1 more min, then remove from the heat. 

Share the halloumi between your plates and spoon over the gochujang butter sauce.

Add the gyozas to the plate and drizzle with the sweet chilli sauce. 

Serve with the baby gem salad, chips and remaining lime wedges on the side.