Heat oven to 220C/200C fan/gas 7. Toss
the pumpkin in the oil, then sprinkle on the
chilli powder, five-spice, 1 tsp black pepper
and a pinch of salt, and mix well. Tip into a
roasting tray in a single layer and cook for
25-30 mins until tender and starting to
caramelise around the edges.
About 5 mins before the pumpkin
is cooked, heat a wok or large frying pan
and add the broccoli plus 1-2 tbsp water.
Cook for 2-3 mins, then add
the bok choi, soy, vinegar and honey, and
cook for a further 2-3 mins until the veg is
tender. Add the lime juice, then divide
between 2 plates with the pumpkin,
coriander leaves and lime wedges.