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

Cut the potatoes lengthways into 1cm slices, then cut into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over half the Central American style spice mix, 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 top shelf until golden, 25-30 mins. 

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

Halve, peel and thinly slice the red onion (see ingredients for amount). In a small bowl, combine the red onion, sugar for the pickle (see pantry for amount), the cider vinegar and a pinch of salt. Set aside to pickle.

Drain the sweetcorn in a sieve. Halve the tomatoes. Pop the corn and tomatoes into another medium bowl with a drizzle of oil. Season with salt and pepper, then set aside. 

Put the hot sauce and honey in a small bowl and mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Remove the halloumi slices from the cold water and pat dry with kitchen paper. Sprinkle over the remaining Central American style spice mix.

Wipe out the (now empty) halloumi bowl, then crack the egg (see pantry for amount) into it and whisk.

Put the breadcrumbs into another 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.

Clean out the (now empty) frying pan and put back 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 in the halloumi, reduce the heat to medium-high and fry until golden-brown, 7-8 mins total. Turn every couple of mins and reduce the heat if needed.

Once golden, transfer to a plate lined with kitchen paper.

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

To build your burgers, spread the mayo (see pantry for amount) over the bun bases. Stack the halloumi on top, then drizzle over the buffalo sauce. Top with some of the rocket and pickled onion, then close with the bun lid.

Add any remaining rocket and pickled onion (including the pickling liquid) to the bowl of tomato and corn, then toss together.

Serve your craft burgers with the spiced fries and corn salad on the side. 

Enjoy!