Paul Flynn: I’m a late convert to haloumi. This recipe might convince you too

Right that’s it. It is time to rein things in for a while. I’m not really a new year’s resolution type of guy; there’s no point really as I always cave in. It’s always just a matter of time before I succumb to one temptation or another. But this time, at least for this week, it’ll be different.

These dishes are on the lighter side. I also kept them vegetarian, to regain some wholesomeness after living like Henry VIII for the past month.

However, I need a burst of colour to lift me. The past few weeks have been tough. Normally I’m very pedantic about using tomatoes in their proper season. Indeed I’ve been known to be a bit judgmental about the whole thing. Now, however, I’m going to let it slide because, let’s face it, there are bigger fish to fry. There’s also a very good selection of them all year round in most supermarkets.

These are all one-pot dishes, which will be a relief for the cook in your home after the effort of Christmas.

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The cauliflower is gently spiced to bring an exotic touch of the Levant to the dish. These flavours are always a welcome change to the meat and two veg of the past weeks. Za’atar is a deliciously floral spice blend, if you can get your hands on it. If you can’t, don’t worry, just leave it out. This dish is lovely with some hummus to bring all the flavours together.

I was never a big fan of haloumi. Its rubbery texture left me bewildered. The sandal-wearers could have it with my blessing. The flavour also eluded me, until one day I ate it freshly fried at a friend’s house and I was immediately converted. I suddenly got it. The crisp exterior and squeaky saltiness had me hooked. I have been its champion ever since. You might have to fry it in two batches for this recipe.

I’m craving rice after all the spuds. This pilaf is lovely on its own but its warmth would go brilliantly with some roast lamb or chicken too.

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