• Pre-heat oven to 190ºc.

• Peel beetroot. Chop of top and tail and dice into approx 2cm cubes.

• Place the cubed beets into an oven-proof dish, cover tightly with foil and place oven for 70 minutes (or until very tender).

• Remove from the oven & cool. I often do this ahead of schedule - so i can just rip into the pasta & make it a quick mid-week dish. To save time, you could have the beets ready - even 2 days ahead and keep them in an air-tight container in the fridge until ready to use. I even cook double the amount and use the remaining beet cubes in salads or smoothies!

• Put the chicken, oil, cinnamon, garlic, ginger, hot sauce, cumin & pepper into a bowl and mix well.

• Heat oil in a large frying pan over high hight.

• Add chicken mixture and lightly brown the chicken on all sides.

• Then add the beets. Mix well.

• Now add tomatoes.

• Bring to the boil.

• Add beef stock, lemon juice & orange zest.

• Turn down to a simmer.

• Cook for 10 to 15 minutes until mixture thickens. This should not be a runny sauce - more thick and syrupy.

• Taste and season with salt (or any extra Lucky Taco hot sauce if like it HAWT!).

• Meanwhile, bring a large saucepan of salted water to the boil.

• Add pasta and cook until al dente. Drain.

• Divide pasta between 2 late bowls or plates. Generously spoon over the sauce.

• Add a dollop of natural yoghurt on top and scatter over the toasted pumpkin seeds.

• We like to have some leafy garden greens on the side with a simple lemony dressing.

• YUM YUM!