• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut haloumi into 2cm chunks. Roughly chop onion (see ingredients). Thinly slice carrot into half-moons. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat haloumi dry with paper towel and add to the pan. • Cook, tossing, until golden brown, 3-4 minutes. Set aside on a plate.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until golden, 4-5 minutes. • Add garlic, Mumbai spice blend, tinned tomatoes (see ingredients), mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute.

• Reduce the frying pan heat to medium, add cream (see ingredients) and water (for the sauce), stir well to combine. • Return the haloumi to the pan and simmer until thickened, 2-3 minutes. • Remove pan from the heat, add the butter, salad leaves and a good pinch of pepper, and stir until just wilted.

• Divide rice between bowls. Top with haloumi butter masala. Sprinkle over crushed peanuts. Enjoy!