Ainsley Harriott served up tasty Caribbean squash and chickpea roti with hot yoghurt sauce on Ainsley’s Food We Love.

The ingredients are: 2-3 tbsp light olive oil or coconut oil, 1 onion, thinly sliced, 1/2 scotch bonnet pepper, deseeded and finely chopped, 2-3 garlic cloves, minced, 400g pumpkin (or butternut squash), peeled, deseeded and sloced, 1 x can chickpeas, drained, 1 tsp Caribbean curry powder, 1/2 turmeric, 1 tsp ground cumin, 1 tsp salt, 150ml coconut milk, 80ml water, 1 tsp picked fresh thyme leaves, 2 tsp caster sugar, 1/2 lime, juice and 1 tsp chopped fresh coriander.

For the roti wraps: 225g plain flour, 1/2 tsp salt, 1 tsp baking powder, 200ml water and vegetable oil or clarified butter/ghee.

For the hot pepper yoghurt: 4 tsp Greek-style yoghurt, 1 tbsp chopped mint, 1/2 lime, for squeezing and hot pepper sauce.

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.