Reza Mahammad returns to the This Morning kitchen for the first time this year to discuss possible food trends in 2014 and to showcase his recipe for a delicious layered lamb pillau dish with Beetroot raita.

To make his Beetroot raita Reza adds cardamom and two tablespoons of chopped mint to grated beetroot.

In a bowl, he whisked yoghurt with sugar, then a squeeze of lemon juice and salt to taste.

He then layered the beetroot and the yoghurt in a serving dish and finished off by garnishing with a little more chopped mint and a sprinkling of ground cardamom.