Merguez sausage & omelette sandwiches

Begin by making the chilli jam. Trim and halve the chillies and put in a wide, non-stick frying pan over a high heat. Dry-fry for around 5 mins, shuffling the pan regularly until charred and blackened. Turn the heat down to low and stir in the tomato purée and 2 tbsp water. Cook for 2 mins until the water has evaporated and the purée has caramelised slightly. Tip into a food processor along with the red peppers, garlic and ginger. Pulse until finely chopped, then return to the pan. Stir in the sugar and vinegar. Bring to a simmer and bubble for 15-20 mins until thick and jammy. Transfer to a bowl and leave to cool. Will keep in an airtight, sterilised jar in the fridge for up to one month.

Heat the grill to high. Split the sausages lengthways, leaving them attached on one side. Put them on a foil-lined baking tray, skin-side up. Grill for 5-7 mins on each side until cooked through and crispy. Add the halved ciabatta rolls on the baking tray for the final 5 mins to toast. Meanwhile, heat a large, non-stick frying pan over a medium-high heat. Fry the halloumi slices for 2-3 mins on each side until golden. Transfer to a plate.

To make the omelettes, beat the eggs in a large bowl and mix in the coriander and harissa with some seasoning. Heat the butter in the same pan over a medium heat until foaming and pour in the egg mixture, tilting the mixture around the pan to cover the base evenly. Cook for 20-30 secs, before gently scraping the mixture into the centre from the sides and tilting the pan again. Repeat this once or twice more, then continue to cook until set. Gently fold the omelette using a spatula and slide out onto a chopping board. Slice into four equal pieces.

Spread 1-2 tbsp of the chilli jam over the base of the toasted ciabatta, top each with a sausage, a piece of omelette and 2 slices of halloumi, then sandwich with the top of the roll. Serve warm with extra chilli jam on the side for dipping.