As a mini-heatwave looks set to bring sweltering temperatures to the UK, it’s time to dine alfresco and fire up the grill. Makes: 4 servings Ingredients 2 x 225g packs halloumi 8 portobello mushrooms, stems removed For the umami butter: 160g butter, softened 2 tbsp white miso 1 tbsp light soy sauce 5g dried porcini mushrooms, ground to a powder …
