Dean Edwards served up a tasty Caribbean sweet potato and pepper curry for today’s dinner on their doorstep segment on Lorraine.

The ingredients are: 1 large onion, finely diced, 3 cloves garlic, crushed, 1 tbs fresh ginger, grated, 1 tbs all purpose seasoning, 1 tsp all spice, 1 tbs fresh thyme leaves picked, 2 tbs red wine vinegar, 1 tbs jerk paste (or more to taste), Small tin tomato puree, 1 heaped tbs brown sugar, 200ml coconut milk, 600ml vegetable stock, 2-3 large sweet potatoes peeled and cut into chunks, 1 green pepper large dice, 1 red pepper large dice and fresh coriander to garnish.

For rice and peas: 1 onion diced, Small piece ginger cut into 4-5 slices, 300g basmati rice, 200ml coconut milk, 400ml veg stock, 3 sprigs fresh thyme, 1 x 400g tin gungo peas drained and 1 scotch bonnet chilli.