To make the jam, halve the apricots, keeping 6 of the stones, and place the flesh in a large heavy-bottomed saucepan.

Add the sugar, the lemon juice and the bay leaf, and give everything a good stir. Leave to one side to steep for a couple of hours.

Using a nutcracker, or a rolling pin, crack the 6 reserved apricot stones and remove the kernels.

Place the kernels in a small bowl and cover with boiling water for just enough time to remove the brown papery skins.

Split each kernel in half and add to the pan of fruit.

After 2 hours, place the pan on a low heat and stir until all the sugar has dissolved. Then turn the heat up to medium-high and cook for around 25-30 minutes, stirring often.

You want the apricot flesh to have cooked down and to have a lovely deep golden colour – it’ll be a medium soft-set jam.

When ready, leave it to cool for 10 minutes, then carefully spoon into sterilised jars (try and make sure you get at least one apricot kernel in each jar).

Seal while still hot, then leave to cool before labelling them.

Once you’ve opened a jar, store it in the fridge.

To make the sandwich, place a griddle pan on a high heat, or preheat your grill to high. When it’s hot, griddle or grill your halloumi slices for a couple of minutes on the first side, then for 1 minute on the second side. What you are looking for is a little colour on the cheese – either good char marks or a golden edge, and a soft pliable texture.

While the halloumi is grilling, place the bread in the toaster or under the grill and toast until lightly golden. Remove, butter one side of each slice and top with a good layer of apricot jam.

When the halloumi is ready, transfer it straight on to one slice of toast, top with the other, and give it a gentle press together. Cut in half and tuck in straightaway.