Hugh Fearnley-Whittingstall served up a tasty vegetarian stuffed butternut squash and roasted potatoes with vegan gravy on This Morning.

The ingredients for the vegan gravy: 2 tablespoons rapeseed oil, about 100g (4-5 large) chestnut or open cap mushrooms, roughly chopped, 1 large or 2 medium onions, peeled and roughly chopped, 1 very large or 2 medium large carrots, peeled, halved lengthways and thickly sliced, 2 bay leaves, 1 large thyme sprig, 1 tablespoon plain flour, 750ml hot vegetable stock or water, 1 celery stick, roughly chopped, 2 tablespoons coffee (strong filter or cafetiere coffee is ideal), 1 tablespoon tamari or soy sauce, a splash of cider vinegar (optional) and sea salt and freshly ground black pepper.

For the potatoes: 1kg large-ish new potatoes, or waxy salad potatoes, scrubbed or scraped but left whole, 6 bay leaves, torn, 6 cloves garlic, peeled but left whole, 2 tablespoons rapeseed or olive oil, 2 teaspoons coriander seeds, roughly crushed, salt and pepper.