Black Honey Chicken Roulade

Directions

1. Cut the small pumpkins in half (seeds removed), oil lightly, and bake till soft. About 1 hour at 180C.

2. Mix the stuffing ingredients together.

3. Flatten out the chicken thighs and lay the stuffing mixture along the length of the flattened thigh.

4. Roll into a roulade.

5. Loosen the skin, cover slices of the brie with Black Honey and insert under the skin. Tie with kitchen twine and place on a rimmed baking tray. These will need about 30 mins to bake until golden. Add them to the oven with the pumpkin.

6. Cover the baby carrots in 1tsp Black Honey and knob of butter melted - about 20-30 mins in the oven.

7. When the pumpkin, chicken roulade and carrots are ready, saute the zucchini noodles in a dash of olive oil.

8. Plate and drizzle with Black Honey and a sprinkle of salt.