Dean Edwards serves up roasted butternut squash tagine with a herby cous cous for a Moroccan style mid week supper on Lorraine.

The ingredients are: 1 large butternut squash peeled and diced, Oil for drizzling, 1 large onion finely chopped, 4 cloves garlic crushed, 1 tbs fresh ginger finely chopped, 1 tsp smoked paprika, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 x 500g carton tomato passata, 200ml vegetable stock, 2 tbs tomato puree, 100g dried apricots chopped, 1 400g tin chickpeas drained, 1 tbs honey to taste and Salt and pepper to season.

For the herby cous cous: 250g cous cous, 500ml vegetable stock, Small bunch flat leaf parsley chopped, Small bunch fresh coriander chopped, Juice 1 lemon, 30ml extra virgin olive oil and 50g toasted flaked almonds.