Israeli-born chef, cookery writer and restaurant owner Yotam Ottolenghi, serves up veggie pies with root vegetables and Indian spices on This Morning.

The ingredients are: 240g plain flour, plus extra for dusting, 190g unsalted butter, fridge cold, diced, 60g soured cream, 3 tbsp olive oil, 1 tsp curry powder, 2 tsp caraway seeds, 2 tsp black mustard seeds, ½ tsp ground cardamom, 1 large onion, roughly chopped, 1 green chilli, deseeded and finely chopped, 1 tbsp thyme leaves, chopped, 2 garlic cloves, crushed, 1 small baking potato, peeled and cut into 2cm dice, 1 medium carrot, peeled and cut into 2cm dice, 1 medium parsnip, peeled and cut into 2cm dice, 250ml vegetable stock, ½ small butternut squash, peeled and cut into 2cm dice (250g), ¼ tsp caster sugar, 120g mature cheddar, coarsely grated, 15g coriander, chopped, 1 egg, beaten and Salt and black pepper.