Five-spice chicken and plum sauce

1 Preheat oven to 180ºC. Toss kumara with ginger and oil and season with salt and pepper. Roast for 20-25 minutes until cooked and slightly caramelised.

2 Meanwhile, mix Chinese five spice and oil with chicken thighs and set aside to marinate.

3 Heat a non-stick pan over a medium-high heat and add chicken thighs. Cook each side for 2 minutes or until chicken is cooked through. Remove and set aside to rest. Slice in thick slices.

4 To make Plum sauce, pour sauce ingredients into pan over a medium-high heat and stir well. Allow liquid to bubble (for about 3-4 minutes) to reduce to a sauce. Pour any juices from the cooked chicken into the sauce. If the sauce is not thick enough, mix a little cornflour with some water to make a smooth paste and stir into the sauce.

5 Just before serving cook spinach. Wash spinach and lightly shake off most of the water. Heat a frying pan with oil spray and add wet spinach. Stir-fry for 1-2 minutes until spinach wilts. Drizzle over sesame oil.

6 Mash kumara with milk and season with salt and pepper. To serve pile mashed kumara on plates. Top with spinach, 1-2 chicken thighs and drizzle sauce around the plate.