Levi Roots served up a fruity summer chicken curry on today’s episode of Lorraine.

The ingredients for the spice mix: ¼ tsp ground turmeric, 1 tsp ground coriander, 1 tsp yellow mustard seeds, 3 garlic cloves, roughly chopped, ½-1 Scotch bonnet, Chilli, seeds removed and 1 tsp sea salt flakes.

For the coconut chicken curry: About 800g boneless and skinless chicken breasts or thighs, or a mixture of both,
Salt and freshly ground black pepper, 4 tbsp sunflower or groundnut oil, 2 onions, roughly chopped, 500g butternut squash, peeled and cut into 5cm cubes, 2 aubergines, cut into 4cm cubes, 2-3 large waxy potatoes, peeled and cut into 4cm pieces, 400ml tin coconut milk, 300ml chicken stock, 1 tbsp tamarind paste, 3 small bay leaves, 1 large ripe mango, chopped into 5cm cubes, 1 large ripe papaya, sliced, Juice ½ lime, 1½ tbsp rum (optional) and rice to serve.