Dinner: Saucy Thai Red Curry Noodles with Spiced Chicken

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Roughly chop the coriander. Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8 minutes. Drain and refresh under cold water.

While the noodles are cooking, slice the chicken breast into 1cm strips and place in bowl with the Thai seven spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken with a pinch of salt and pepper and cook, tossing, until browned and cooked through, 3-4 minutes. TIP: If the pan is a little crowded, cook in batches of best results. Transfer to a plate.

Return the pan to a high heat with a drizzle of olive oil. Add the garlic, carrot and broccoli and cook, stirring, until the garlic is fragrant, 1-2 minutes. Add the Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute. SPICY! The curry paste is hot, feel free to add less! Reduce the heat to medium-high, add the coconut milk, soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the udon noodles to the pan and stir through until heated, 1-2 minutes. Season to taste with salt and pepper.

Divde the Thai red curry noodles and veggies between bowls. Reserve two portions of the chicken (about 1 cup) for lunch and place the remainder (plus any resting juices) on top the noodles. Garnish with the coriander.