Ainsley Harriott served up a tasty cromer crab, peas and broad bean guacamole tostada on Ainsley’s National Trust Cook Off.

The ingredients are: 4-6 small corn tortilla, sunflower or vegetable oil, for frying, white crab meat, chopped/shredded, handful of coriander leaves, chopped, plus extra leaves to serve, 1 medium-hot red chilli, deseeded and finely chopped and ½ lime, zest and juice.

For the Guacamole: 150g petis pois (defrosted if frozen, if fresh – blanch, then pat dry), 130g shelled baby broad beans, blanched (any outer skins removed, patted dry), 1 small garlic clove, chopped, 8-10 mint leaves, small handful coriander leaves, 1 large ripe avocado, peeled, stoned, and roughly chopped, 1 tbsp extra-virgin olive oil and 1 lime, for squeezing.

To Serve: handful of pea shoots, 3-4 radish, thinly sliced and sriracha mayo (optional).

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.