Rosemary, lemon & garlic tempeh

Set up a saucepan of water with a steaming pan and lid above it. Cut each of the tempeh logs into 8 pieces, about 1cm thick. Steam for 10 minutes, then set aside to cool. Meanwhile, make a marinade by combining 4 tbsp maple syrup with the remaining ingredients in a container that will fit the tempeh, or a sealable freezer bag.

Once steamed, transfer the tempeh to the marinade. Ensure all surfaces are covered, leave to cool to room temperature, then cover (or seal) and refrigerate for 4-24 hours, turning occasionally in the marinade.

When ready to eat, preheat the oven to 220ºC, gas mark 7. Line a baking tray or roasting tin with baking parchment. Arrange the marinated tempeh rounds in the tin, tucking the rosemary underneath, and scraping any marinade from the container on top.

Roast for 15 minutes, then remove the tray from the oven and use a pastry brush to paint the tops of the tempeh with the remaining maple syrup. Add a few flakes of salt to each round, then return to the oven for 5-10 minutes, until the edges are golden. Serve drizzled with the cooking juices.