Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.

Pop the butternut slices onto a large lined baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Halfway through cooking, add the salmon to the same tray, skin-side down. Season. Roast, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so they're opaque in the middle.

Meanwhile, halve, peel and thinly slice the red onion.

Trim the courgette and slice into 1cm thick rounds. 

Add the courgette to another tray and season with salt and pepper. Roast Roast on the middle shelf until softened and browned, 23-25 mins.

Meanwhile, heat a drizzle of oil and melt a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the onion and stir-fry until softened, 8-10 mins.

Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, roughly chop the coriander (stalks and all).

In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.

When the butternut is ready, remove the tray from the oven and drizzle over the remaining honey (see pantry for amount). Toss to coat.

Fluff up the bulgur with a fork and stir through half the coriander and roasted courgette.

Share the bulgur between your bowls. Top with the salmon fillets and roasted butternut, then drizzle over the honey hot sauce.

Crumble over the Greek style salad cheese. Dollop on the soured cream and sprinkle the remaining coriander to finish.