Creole Chicken & Roast Veggies

Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Add a pinch of chilli flakes (if using), drizzle with olive oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Melt the butter in a medium saucepan with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, cut the chicken breast into 1cm-thick strips. In a medium bowl, combine the Creole spice blend and a good drizzle of olive oil. Season with salt and pepper. Add the chicken and toss to coat. Slice the kernels off the corn cob. Heat a medium frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. Return the frying pan to a high heat. Cook the chicken, tossing occasionally, until lightly browned and cooked through, 3-4 minutes.

In a small bowl, combine the garlic aioli and the water (for the sauce), then season with salt and pepper.

Stir the charred corn through the rice. Divide the charred corn rice between bowls and top with the Creole chicken, roast veggies and tomato. Drizzle with aioli and sprinkle with the reserved chilli flakes (if using).