Power DIY

Gourmet Style Bolognese
Ingredients
12g olive oil
500g 5% beef mince
1 onion chopped
225g chicken livers chopped
2 cloves garlic
50g smoked streaky bacon
150g mushrooms sliced
8g plain flour
1 beef stock cube
400g tin of tomatoes
40g tomato puree
Pinch of salt and black pepper
1 bay leaf
2 sticks of thyme
Handful of torn fresh parsley
Instructions
Heat the oil in a frying pan adding the beef and onion and fry together breaking up the mixture until browned.
Add the livers to the frying pan with the garlic, mushrooms and bacon and cook until the livers are browned.
Stir in the flour and then add the stock cube, tomatoes, tomato puree, herbs and seasoning and bring to a boil.
Decant into a slow cooker on high for 6 hours or low for 8 hours or cook out on the hob over a low heat for 45 minutes until desired consistency.

Hasselback Sweet Potatoes with Bacon and Cheddar
Ingredients
600g sweet potato
4 rashers of streaky bacon
60g cheddar cheese
1 tsp olive oil
1 tsp smoked paprika
Instructions
Preheat oven to 180C/350F/Gas Mark 4.
Rinse your sweet potatoes and slice through them top to bottom leaving a 1 cm gap at the bottom as not to slice the whole way through.
Make cuts every half a centimetre or so along the potato.
Pop them into a roasting tray coating them with a teaspoon of oil and roast for 45 minutes.
Meanwhile pan fry rashers of streaky bacon and grate your cheddar.
Once the potatoes are ready and your bacon diced up over the top along with the cheddar and a little smoked paprika and pop back in the oven or very hot grill for 8-10 more minutes or until the cheese has melted.

Squash, Kale and Halloumi Traybake
Ingredients
500g of butternut squash diced
2 red onions cut into 1/4 wedges
2 tbsp olive oil
1 tsp cumin seeds
1 tsp hot smoked paprika
2 cloves garlic (whole and unpeeled)
150g full leaf kale (not shredded)
250g pack light halloumi (break lengthways)
1 lemon zest and juice
1 tsp capers
Instructions
Preheat oven to 220C/425F/Gas Mark 7.
Put the butternut and onions in a large roasting tin with 1 tablespoon of oil, the cumin and paprika; then season and toss together.
Roast for 20 minutes until the butternut is tender; then reduce the oven to 200C/400F/Gas Mark 6.
Put the garlic (unpeeled) and kale in another tin and drizzle with half a tablespoon of oil and seasoning.
Add the halloumi to the pumpkin tin and roast both tins for 15 to 20 minutes until everything is golden.
Remove the garlic from its skin into a small bowl and mash with a fork, adding the lemon zest, juice, capers and the remaining half a tablespoon of oil.
Tip the kale into the butternut tin, drizzle over the dressing and stir together and serve.

Chickpea and Sweet Potato Salad
Ingredients
220g canned drained chickpeas
1.2kg sweet potato cut into 1” pieces
2 tbsp olive oil
1 tsp sea salt
1 tsp cumin seeds
1 red onion cut into 8ths
150g spinach leaves
150g pumpkin seeds
300g low fat plain yoghurt
1 tbsp tahini
2 garlic cloves minced
1/2 tsp ground coriander
3 tbsp lemon juice
Instructions
Preheat the oven to 180C/350F/Gas Mark 4.
Toss the sweet potato, salt and cumin seeds together with the oil and add to a baking tray.
Roast for 10 minutes, then add the red onion wedges and cook for a further 10 minutes, until golden and cooked through.
Allow to cool.
To make the dressing, add the yoghurt, tahini, garlic, ground coriander and lemon juice in a bowl and whisk until well combined.
Set aside.
When the sweet potato and onion have cooled, drain and rinse the chickpeas and place in a bowl with the spinach and pumpkin seeds, seasoning with salt and black pepper.
Gently add the dressing combine again and serve.

Asparagus Salad with Mozzarella and Cherry Tomatoes
Ingredients
20 asparagus spears, trimmed
100g olive oil
6 garlic cloves sliced
14 cherry tomatoes cut in half
15 black olives from brine, drained and sliced
Juice of 2 lemons
1 handful of fresh parsley
2 balls of mozzarella
Pinch of chilli flake
Torn basil leaves
Instructions
Blanche the asparagus in boiling water for no more than two minutes, then add to iced water until the asparagus is cold.
Remove from the water and place on a paper towel to soak up the excess water.
Place a non-stick pan on a medium heat with the olive oil and add the garlic until fragrant and slightly golden.
Add the cherry tomatoes, olives, lemon juice and parsley and cook for 30 seconds, add the asparagus and cook for a further 30 seconds.
Arrange the asparagus salad on four plates and season with salt and freshly ground black pepper.
Top with the mozzarella roughly torn, then sprinkle with chilli flake and torn basil leaves.

Low Carb Smoked Salmon Roll Ups
Ingredients
120g sliced smoked salmon slices
60g houmous
60g cucumber cut into matchsticks
40g carrot cut into matchsticks
1/2 red pepper sliced lengthways
2 tsp dijon mustard
40g watercress
Instructions
Take a slice of smoked salmon, spread it with houmous and dijon and then layer with cucumber, avocado and red pepper slices.
Keep going until all ingredients are used and serve over a bed of watercress.