Sweet Chilli Chicken & Roast Pumpkin Wedges

While the pumpkin is roasting, grate the ginger (unpeeled). Zest the lime to get a generous pinch, then cut into wedges. In a medium bowl, combine the sweet chilli sauce, honey, soy sauce, lime zest, a squeeze of lime juice, the water and 1/2 the ginger. Add the chicken thigh and toss to coat. Heat a medium frying pan over a medium- high heat. Add the sesame seeds (see ingredients) 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. Cook the chicken, turning, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). In the last 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!

While the chicken is cooking, finely chop the garlic. 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. Cook the carrot and broccoli, tossing, until tender, 6-8 minutes. Add the garlic and remaining ginger and cook until fragrant, 1 minute. Season to taste. TIP: Add a good dash of water to the pan to help speed up the cooking process.