Rich seasoned rice with Caribbean-style roast chicken, roasted pumpkin & spinach

1. Put the green seasoning ingredients and 3 tbsp water into a blender and blitz until smooth. Put the chicken in a dish, then spoon over 2½tbsp seasoning along with the turmeric, paprika, soya sauce and 1 tsp each of salt and black pepper. Rub all over the chicken inside and out, then cover and chill for 1 hour, preferably overnight. Cover the remaining seasoning and put it in the fridge (use within a day).

2. Remove the chicken from the fridge for 20 minutes. Preheat the oven to 200ºC, gas mark 6 and line a large roasting tin with parchment paper, then add the chicken. Roast for 25 minutes, then add 75ml boiling water to the tin and cover with foil, this will keep the chicken moist. Reduce the heat to 190ºC, gas mark 5 and cook for a further hour, basting every 20 minutes (adding extra water to the tin if needed), until thoroughly cooked, the juices run clear and there is no pink meat. Remove from the oven, cover and leave to rest.

3. Meanwhile, line a baking tray with parchment paper. Add the pumpkin and toss with the allspice, cumin, chilli flakes and a drizzle of olive oil. Season and roast for 30 minutes. Fry the onion and celery in1 tbsp oil for 4-5 minutes, until softened. Add 3 tbsp water and the spinach. Once wilted, combine with the pumpkin.

4. While the chicken and pumpkin roast, fry the peppers, celery and onion in a medium pan with the oil for 4-5 minutes, or until softened. Mix 600ml boiling water with the stock cube, saffron and turmeric. Addthe rice and 500ml stock to the onion mixture and stir. Cover and gently cook for 15 minutes. Add the remaining stock, prawns and peas and cook for 5-10 minutes, until tender, making sure they are cooked through and piping hot throughout. Remove from the heat and add the lemon zest and thyme. Carve the chicken and serve with the resting juices, rice and vegetables.