John Whaite served up chicken and aubergine couscous salad for a delicious summer meal on Lorraine.

The ingredients for the chicken: 500g chicken mini breast fillets, 3tbsp Greek yoghurt, plus extra for serving, 2tsp cumin, 2tsp smoked paprika, Salt and pepper and oil for frying.

For the couscous: 1 aubergine, 150g couscous, 300ml chicken stock, 100ml fresh orange juice, 50ml lemon juice, 100g dried sour cherries, Small handful fresh dill, chopped, 1 & 1/2 tsp smoked paprika, 2tsp cumin, salt and pepper.