Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the red onion (see ingredients) into thick wedges. Cut the carrot into thin sticks. Thinly slice the capsicum into strips. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

Place the red onion, carrot, capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes. TIP: If the veggies look crowded on one tray, divide them between two trays!

While the veggies are roasting, peel the sweet potato and cut into bite-sized chunks. Cook in the boiling water for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and the salt and mash until smooth. Cover to keep warm.

While the sweet potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a low heat. Add the light thickened cream, crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any resting juices from the chicken and season with salt.

Slice the chicken steaks. Divide the roasted veggies, sweet potato mash and chicken between plates. Spoon over the creamy peppercorn sauce to serve.