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.