• Preheat oven to 220°C/200°C fan-forced. Thickly slice butternut pumpkin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to lined oven tray and bake until cooked through, 12-14 minutes. • Place pumpkin on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast for 15 minutes (it will finish roasting in step 4!). TIP: Peel the pumpkin, if preferred! TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, roughly chop Asian greens. • Trim baby broccoli.

• In a small bowl, combine the soy sauce and the honey. • Drizzle the roasted pumpkin with honey-soy mixture, then sprinkle with mixed sesame seeds. • Roast pumpkin until golden and tender, a further 5-10 minutes.

• While the pumpkin is finishing, return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli until just tender, 5-6 minutes. • Add Asian greens, ginger paste and remaining garlic and cook, stirring, until greens are slightly wilted, 1-2 minutes. • Season, then remove from heat.

• Divide garlic rice between bowls. Top with ginger greens, chicken and sweet soy pumpkin, spooning over any sauce from the oven tray. • Sprinkle with crushed peanuts. Drizzle with sesame dressing. • Tear over coriander leaves to serve. Enjoy!