So you already know that I’m a waffle lover. But let’s see if I can convince you to try my halloumi and potato waffles! Now there are lots of recipes out there that mix 2 grated potatoes, 100g grated halloumi cheese, 1 tbsp oil and salt to create a mix ready for your waffle iron. But… if they don’t LOOK exactly like NORMAL waffles, then my family won’t touch them. So I’ve pimped up my “regular” waffle recipe and the result is a delicious savoury recipe that the whole family will enjoy!

SERVES 4-6

450g Sebago or waxy potatoes, grated and squeezed to remove excess water

100g halloumi cheese, grated

3 tbsp gluten-free plain flour

2 eggs, lightly beaten

freshly chopped chives or parsley (optional)

good pinch of salt and pepper

METHOD

1. Grate the potatoes and halloumi and mix together with the flour, beaten eggs, seasoning and herbs (if adding).

2. Heat and lightly oil your waffle maker, as per its instructions. The waffle maker used to make the wafflers pictured uses 1/3 cup of mix per waffle and cooks for 3-4 minutes or until golden.

3. Cook for 5-7 minutes or until the waffles are golden and crisp. Repeat.

4. Serve the waffles with lactose free sour cream, fried bacon and eggs, semi-roasted tomatoes and/or avocado.

Are you following the low fodmap diet? If so, read the fine-print below:

• If you are sensitive to lactose, limit your intake to 1 waffle per serving. Up to 40g of halloumi should be tolerated by most individuals with IBS (as per the Monash app). However, larger servings of halloumi (>60g) contain a moderate amount of lactose and intake should be avoided if absorbing lactose is a problem for you.