• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• While the pumpkin is roasting, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from the heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, in a medium bowl, combine chicken thigh, sweet soy seasoning and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine slaw mix and Japanese style dressing. Season. • Slice chicken. • Divide rice between bowls. • Top with chicken, roasted pumpkin and Japanese slaw. • Drizzle over sesame dressing. Top with pickled ginger to serve. Enjoy!