Step 1

Heat the oven to 200C/180C fan/gas Put the sliced potatoes, parsnips, carrots and sprouts into a large baking tray with the olive oil and cumin seeds, then toss to coat. Season well, then bake for 25 mins.

Step 2

Put the mini chicken fillets and miso paste in a large bowl and mix well. Cover and leave to marinate in the fridge for 25 mins. Remove the tray from the oven and stir the vegetables. Nestle the chicken fillets in between the vegetables and put the tray back into the oven for 20-25 mins, until the chicken is cooked through.

Step 3

Meanwhile, make the gravy. Heat the oil in a pan over a medium heat. Fry the onion for 5-6 mins until beginning to turn golden. Mix the cornflour with a few tbsp boiling water in a bowl, then pour into the pan with 400ml boiling water, the miso paste and peanut butter. Mix well to incorporate and season to taste with salt and pepper. Bring to the boil, reduce to a simmer and cook for 2-3 mins until thickened. Drizzle the sauce over the roasted chicken and veg to serve.