Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Slice the red onion into wedges. Cut the parsnip into bite-sized chunks. Finely chop the garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a generous drizzle of olive oil. Add the chicken, season with salt and pepper, then turn to coat. Set aside.

Spread the peeled & chopped pumpkin, onion and parsnip over a lined oven tray. Drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender and golden, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Cook the 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 a medium-high heat with a drizzle of olive oil. Cook the chicken 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 a medium-high heat with a drizzle of olive oil. Cook the garlic and remaining jerk seasoning, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 2-3 minutes. Season to taste and set aside. When the veggies are done, transfer them to the charred corn and toss to combine.

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