Southeast Asian Spiced Chicken

While the pumpkin is roasting, finely chop the garlic. Thinly slice the makrut lime leaves. Trim the green beans. Roughly chop the Asian greens. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season with salt and pepper, then add the chicken breast and toss to coat. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Transfer the chicken to a plate to rest and cover to keep warm. TIP: The chicken is cooked through when it's no longer pink inside.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and soy sauce with a dash of water, tossing, until just softened, 3-4 minutes. Add the Asian greens and another dash of water and cook, tossing, until just wilted, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and makrut lime, stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar, chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and the water and stir to combine. Simmer until reduced slightly, 3-4 minutes.