Sticky Sweet Chilli Chicken Thighs

While the pumpkin is roasting, grate the ginger. Zest the lemon to get a generous pinch, then slice into wedges. In a medium bowl, combine the sweet chilli sauce, honey, soy sauce, lemon zest, a squeeze of lemon juice, the water and 1/2 the ginger. Add the chicken thigh to the marinade and toss to coat. Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook the chicken in batches for the best results!

While the chicken is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and broccoli and cook, tossing, until tender, 6-8 minutes. Add the garlic and remaining ginger and cook until fragrant, 1-2 minutes. Season with a pinch of salt. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.