Dean Edwards served up a tasty meat-free and gluten-free Sweet potato tagine with cauliflower couscous on today’s episode of Lorraine.

The ingredients for the meat-free tagine: Oil, for frying, 1 large onion, finely chopped, 4 cloves garlic, crushed, 1 tbsp fresh ginger, finely chopped, 1 tsp smoked paprika, 1 tsp ground cinnamon, 1 tsp ground coriander, 500g carton tomato passata, 2 tbsp tomato puree, 300ml vegetable stock, 60g dried apricots, chopped, 600g sweet potatoes, peeled and diced, 400g can chickpeas, drained, sSalt and pepper, to season.

Gluten-free herby Cauliflower couscous: 1 small cauliflower, grated, 30ml extra virgin olive oil, 3 tbsp flat leaf parsley, chopped (plus extra to garnish), Juice 1 lemon, ½ red onion, finely diced and 50g toasted flaked almonds.