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

Spread the peeled & chopped pumpkin, parsnip and onion over a lined oven tray. Sprinkle with the chicken-style stock powder, drizzle with olive oil and season. Toss to coat. 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 charred, 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.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and remaining Caribbean seasoning, stirring, until fragrant, 1 minute. Add the coconut milk and simmer, stirring, until thickened slightly, 2-3 minutes. Set aside. When the veggies are done, transfer to the charred corn along with the baby spinach leaves. Toss to combine.

Slice the chicken. Divide the roast pumpkin and veggie toss between plates. Top with the spiced chicken and pour over the Caribbean coconut sauce.