• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, then sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes. Little cooks: Kids can help sprinkle over the seasoning and toss the pumpkin.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Season with pepper, then add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Remove pan from heat, then add the honey and butter, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine baby spinach leaves, shredded cabbage mix, garlic aioli, a drizzle of white wine vinegar and a pinch of salt.

• Divide spiced honey chicken and roasted pumpkin between plates. • Serve with rainbow slaw. Enjoy!