Hugh Fearnley-Whittingstall served up a roast vegetable stew with harrisa paste and a Moroccan carrot salad for his big vegetable challenge on This Morning.

The ingredients are: 3 medium – large fennel bulbs (about 1kg in total), 600g-700g new or waxy potatoes, scrubbed, cut into 2-3cm chunks, 2 medium onions, roughly chopped, 300g cherry tomatoes, 3 garlic cloves, sliced, 1-2 sprigs rosemary (optional), 2 tbsp olive or rapeseed oil, 700ml tomato passata, 1 rounded tbsp harissa paste, 400g tin chickpeas, drained and rinsed, 75g pitted olives (about 100g stone in), Sea salt and black pepper and 1 tbsp chopped preserved lemon, to finish.

The recipe is taken from Hugh’s new book titled: River Cottage Much More Veg, available from Amazon now.