John Whaite served up curried sweet potato and lentil soup with beer flatbread on today’s episode of Lorraine.

John says: “his soup freezes well and will keep for up to six months in an airtight container, or portioned in ziplock bags.”

The ingredients are: 500g sweet potatoes, 3 heaped tbsp red curry paste, 1.5 litres stock of your choice, 350g red split lentils, Juice of 2 limes, Coarse black pepper and sea salt flakes.

For the Flatbreads: 200g self-raising flour, plus extra for dusting and 130ml lager.