roast chicken bento

I’m a shameless recycler of dinners for bento.  This bento is not very exciting in flavours, but at least it’s colourful!  It’s our leftover roast chicken with potatoes and pumpkin. I did re-fry the potatoes to make them crunchy and golden.

Non-Australians may be shocked to hear of pumpkin being served as a vegetable?  I assure you it’s delicious!  Especially the hard-skinned ones we have, like ironbark, or jarrahdale.  We also have a softer-skinned striped pumpkin which some might call a squash.  Here it’s called kent, or “Jap pumpkin”!  I guess it is somewhat like the Japanese squashes.  I picked some parsley and fennel leaves for garnish, hardy survivors of last year’s garden.  Did you know that fennel enhances fruit flavours?  Like licorice, it is a powerful enhancer for sweet/sour flavours.  It makes the orange and kiwi fruit *explode* in taste!  
Have a happy day everyone!