Dean Edwards served up a tasty Thai chicken curry with seasonal asparagus on Lorraine.

Dean says: “My weekend treat has to be a curry and at this time of year I like it a little lighter.”

The ingredients are: 400g chicken breast, finely sliced, 5 cloves garlic, peeled, Thumb sized piece ginger, peeled, 1 red chili, deseeded and chopped, 2 tbsp red Thai curry paste, Oil for frying, 1 onion, finely diced, 1 stick lemongrass, bruised, 400g tin coconut milk, 250ml chicken stock, 1 tbsp fish sauce, 250g asparagus, cut into bite sized pieces, Juice of 1-2 limes, 1 tbsp brown sugar, Fresh coriander, to garnish.