Breakfast baguette with chorizo and halloumi

• large avocado↗1
• lime↗1

  juiced

• red onion↗1

  halved and thinly sliced

• butter↗drizzle of
• chorizo↗150g g

  cut on a bias

• halloumi↗250g g

  cut into 8 pieces

• baguette↗1

  or 2 smaller

• coriandersmall bunch

  leaves gathered

• canned diced tomatoes400g can g
• red chili↗

  finely chopped (seedless if you don't want too much heat)

• ginger

  grated

• star anise1
• granulated sugar↗250g g
• red wine vinegar↗150ml ml

Step-by-step instructions

1. 1

   To make the tomato jam, place all ingredients in a pot, season and simmer for 30 minutes until you get a rich, thick, glossy jam. Cool, then transfer to a sterilised jar (if you plan to store more than two weeks). Unopened it will keep for six months.

2. 2

   Cut the avocado in half and scoop the flesh into a bowl. Add half the lime juice and a pinch of salt and mash with a fork. Place the onion in a small bowl, drizzle with the remaining lime juice and season with a pinch of salt. Mix well and set aside to let the onion marinate slightly.

3. 3

   Heat a drizzle of oil in a large pan or preheat the air‑fryer to 200 °C for 4 minutes. If cooking on the stovetop, lay the chorizo slices on one side of the pan and the halloumi on the other, flipping when the halloumi turns golden and the chorizo sizzles. Cook for a total of 4‑5 minutes. If using an air‑fryer, place the chorizo and halloumi slices in a single layer on opposite sides of the basket. If space is limited, cook them in separate batches. Fry for 8‑10 minutes until the halloumi is golden and the chorizo is browned at the edges.

4. 4

   Slice the baguette and warm it in the air‑fryer or oven for 1‑2 minutes. Spread the avocado on one side of the baguette and the tomato jam on the other. Fill the baguette with halloumi, chorizo, coriander and the marinated red onion. Slice and serve.