Sweet Chilli Chicken & Roast Pumpkin Wedges

While the pumpkin is roasting, grate the ginger (unpeeled). Zest the lime (see ingredient list) to get a generous pinch and cut into wedges. In a medium bowl, combine the 1/2 the ginger, sweet chilli sauce, honey, soy sauce, lime zest, a squeeze of lime juice and the water. Add the chicken thigh to the marinade and toss to coat. Heat a medium frying pan over a medium-high heat. Add the sesame seeds (see ingredients list) and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the final 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour! TIP: Cook in batches for the best results!

While the chicken is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets and roughly chop the stalk.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the carrot and broccoli and cook, tossing, until tender, 6-8 minutes. TIP: Add a good dash of water to the pan to help speed up the cooking process. Add the garlic and remaining ginger and cook until fragrant, 1 minute. Season to taste.