To serve, warm your plates and put your lemon pickle (or lemon wedge if you are going for the easier option) and tartare sauce in their dishes on the plate ready. Heat the frying oil. Heat the mashy peas over a low heat with a little veg stock to loosen if necessary. Keep an eye on it while you fry off the Halloumi. Drain the halloumi on kitchen paper and pile them on the plates with a big spoon (or quinelle) of the mashy peas.
mashy peas jamie oliver
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