HALO INGREDIENTS RECIPES

Steps:

• Blend lime zest, lime juice, mango nectar, half of mangoes, and a small pinch of salt in a blender until very smooth.
• Heat gelatin and ½ cup water in a small saucepan over medium heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in mango purée. Pour jelly into a 9x5" loaf pan. Carefully add remaining mangoes and stir to combine. Cover jelly tightly and chill until set, 20–30 minutes. Do ahead: Mango jelly can be made 5 days ahead. Keep chilled.
• Place a rack in middle of oven; preheat to 350°. Cook sugar and 1 Tbsp. water in a small saucepan over medium heat, stirring until sugar is dissolved, then cook, undisturbed, swirling pan occasionally and brushing down sides with a wet pastry brush as needed, until mixture turns deep amber, 7–9 minutes. Scrape caramel into another 9x5" loaf pan.
• Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt in a medium bowl to combine. Pour through a fine-mesh sieve into loaf pan with caramel. Cover with foil. Set inside a roasting pan and place on oven rack. Carefully pour hot water into roasting pan to come halfway up sides of loaf pan (a tea kettle makes this easy if you have one).
• Bake flan until just set in the center (it should still wobble a little when gently jiggled) and barely golden on top, 55–60 minutes. Let cool (still covered), then chill until cold, at least 4 hours. Do ahead: Flan can be made 2 days ahead. Keep chilled.
• Spread out corn on a rimmed baking sheet. Sprinkle sugar and salt over, then drizzle oil over and toss to combine. Roast until crisped slightly but not yet browned and a little sticky, 12–15 minutes. Let cool.
• Meanwhile, bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender, 8–10 minutes. Drain, then combine in a small bowl with coconut milk, stirring well to separate pearls. Let cool.
• Toast coconut in a small skillet over medium heat until edges start to brown and crisp, about 5 minutes (be careful not to overcook).
• Cut flan into 1"pieces and divide some among tall glasses or wide bowls. Cut out mango jelly into desired shapes and arrange on top, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired.

Steps:

• For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
• Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
• Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
• Add the cooked pasta to the pan and mix gently until well combined.
• For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
• Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
• To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.