Power DIY

Chipotle Honey Baked Feta
Ingredients
200g full fat feta
75g red onion
80g red bell pepper
65g squash
1/2 tsp chipotle paste
16g honey
11g olive oil
1/2 tsp dried mint
1/2 tsp dried oregano
Instructions
Preheat your oven to 180C/350F/Gas Mark 4.
Finely dice all of the vegetables and lay them into a roasting tray with a pinch of salt.
Add your block of feta on top and coat with the Chipotle paste, honey, herbs and olive oil.
Roast in the middle of the oven for 25 to 30 minutes until lightly charred on the edges and the cheese is smooth and squishy.
Mix together and serve on top of or in addition to your favourite grilled chicken, lamb, pork or beef cuts or even on crusty sourdough, toasted pita or wraps.

Maple Root Veg and Tenderloin Traybake
Ingredients
1 onion cut into 4
800g parsnips cut into 4
600g butternut squash cut into 4
920g pork tenderloin (2x tenderloins)
80g maple syrup or honey
1.5 tbsp (20g) olive oil
2 tsp dried rosemary (use thyme if you don’t like rosemary)
1 tsp butter
2 tsp wholegrain or dijon
Instructions
Preheat oven to 220C/425F/Gas Mark 7 and cover a tray with foil.
Add the parsnips and onion wedges, 1 tablespoon each of maple syrup and the olive oil with the rosemary.
Season with sea salt and mix until well coated.
Roast on the top shelf for 20 minutes.
Meanwhile, heat a pan over a medium heat.
Add 1 tsp olive oil and a generous pinch of sea salt to a plate, mix together and then roll the pork in the oil to coat.
Place into the pan and cook all over for 4-5 minutes making sure to brown all sides.
Turn off the heat and add butter, mustard and the remaining maple syrup to the pan, spooning over the pork.
Set aside and pull the tray from the oven.
Add the pork and all of its sauce to the roasting tray shaking everything together, coating very well.
Roast for another 10 minutes until the pork is cooked through and the veggies fully tender.
Add a little water to the tray if the veggies need more time to cook through.
Serve with steamed tenderstem broccoli or peas with mangetout or any of your favourite vegetables.

Maple Mustard Salmon and Sweet Potatoes
Ingredients
300g sweet potato cut into 1” slices
600g salmon
2 tsp (6g) olive oil
Sea salt and pepper
1/2 tsp cumin
1/2 tsp smoked paprika
100g maple syrup
30g dijon mustard
Zest of one lemon plus slices
Parsley to garnish
Instructions
Preheat your oven to 220C/425F/Gas Mark 7.
Combine the maple syrup and Dijon with a pinch of salt and pepper along with the lemon zest in a small bowl, stirring together and setting aside.
Line a deep roasting dish with foil adding the sweet potato slices with a tablespoon of olive oil salt, black pepper, cumin and paprika and arrange on a sheet pan so they aren’t touching.
Roast for 15 minutes, or until tender.
Remove the sweet potatoes from the oven and turn each one over.
Place the salmon in the centre of the potatoes and spoon over half of the glaze from the bowl.
Lay lemon slices on top and return to the oven for 10-12 minutes until the salmon flakes easy.
Pour the remaining glaze over and sprinkle with chopped parsley and divide up between dishes.