• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Thinly slice courgette. Drain sweetcorn. Cut parsnip into bite-sized chunks. • Place beetroot, parsnip, sweetcorn and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • When the veggies have 15 minutes cook time remaining, add peeled pumpkin pieces to the tray and roast until tender. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Slice the chicken. • Divide cheesy roast veggie traybake between plates. Top with spiced chicken. • Tear over parsley and serve with smokey aioli. Enjoy!