Smokey Chicken & Rich Onion Gravy

• Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is resting, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until tender, 4-5 minutes. Add the butter (for the sauce) and plain flour, and cook until onion is well coated, 1-2 minutes. • Reduce heat to medium, then add the water, brown sugar and any chicken resting juices. Cook, stirring, until sauce has thickened, 2-3 minutes. Season to taste.