Lemon & Honey-Mustard Chicken

While the pumpkin is roasting, finely chop the garlic. Slice the lemon in half, then juice. In a small bowl, combine the lemon juice, honey, wholegrain mustard (see ingredients) and a drizzle of olive oil. Season with salt and pepper. Set aside. Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken-style stock powder and a drizzle of olive oil. Season with pepper, then add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, until cooked through, 3-5 minutes each side (depending on thickness). Add the garlic and cook until fragrant, 30 seconds. Remove the pan from the heat, then add the honey-mustard mixture and toss until well coated, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, grate the carrot.

In a large bowl, combine the mayonnaise with a drizzle of white wine vinegar. Add the carrot and shredded cabbage mix. Toss to coat and season to taste.