Roast Chicken & Almond-Prosciutto Crumb

• While the chicken is searing, cut red onion into wedges. • Place peeled & chopped pumpkin and onion in a baking dish, drizzle with olive oil and season. Toss to coat, then roast until just tender, 18-20 minutes.

• Meanwhile, finely chop sage and garlic. • Trim baby broccoli and halve any thick stems lengthways. • Roughly chop roasted almonds and prosciutto. • Cut lemon into wedges. • In a small bowl, toss panko breadcrumbs (see ingredients) with a good drizzle of olive oil and season.

• Return frying pan to medium heat with a drizzle of olive oil. Add the butter, sage and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Add light cooking cream and chicken-style stock powder, stir to combine, then remove from the heat. Season to taste. • Pour cream over pumpkin in the baking dish. Top with panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Add prosciutto and cook, stirring, until browned, 4-5 minutes. Add almonds and a squeeze of lemon juice. Toss to combine, then transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Add baby broccoli and cook, tossing, until tender, 4-5 minutes. Add baby spinach leaves, the remaining garlic, a squeeze of lemon juice and toss until wilted, 1 minute. Season, then transfer to a serving plate.