• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. Chop cauliflower (including stalks) into small florets. Slice onion into wedges. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine half the mild Caribbean jerk seasoning and a generous drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat. Set aside. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Place peeled pumpkin pieces and onion on a lined oven tray. Drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender and golden, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.

• While the veggies are roasting, heat a large frying pan over medium-high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, in batches, until browned and 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.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic and remaining mild Caribbean jerk seasoning, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Season to taste and set aside. • When the veggies are done, transfer them to the bowl with the charred corn, then add baby leaves and toss to combine.

• Slice Caribbean chicken. • Divide roast pumpkin and veggie toss between bowls. Top with chicken. • Pour over coconut sauce to serve. Enjoy!