squeeze lemon
3 tbsp chopped fresh flatleaf parsley
deep-fried sage leaves
1 shallot, finely chopped
1 sweet potato
2 tbsp baby capers
25–50²µ/1–1¾´Ç³ú plain flour (optional)
salt and freshly ground black pepper
freshly ground black pepper
knob of butter
50ml/2fl oz double cream or yoghurt
3 free-range egg yolks
250g/9oz halloumi, left in plastic packet
50ml/2fl oz white wine