John Torode and Lisa Faulkner served up a tasty vegetable Thai red curry with tofu, sweet potato, aubergine and noodles on John and Lisa’s Weekend Kitchen.

The ingredients: ½ butternut squash, 1 sweet potato, 1 aubergine, 100g red curry paste, 30g palm sugar or soft brown sugar, 2 tins coconut milk, 1 tbsp Thai fish sauce (optional), 3 sticks lemongrass, crushed, Big hunk of fresh ginger, sliced, 1 chilli, split down the centre, 12 lime leaves, 300g Firm tofu, roughly chopped, 100g bean sprouts, Small bunch coriander, Small bunch Thai basil and Rice noodles, rehydrated to serve.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.