Ainsley Harriott served up tasty potato and chive scones with eggs, bacon and blistered tomatoes on Ainsley’s National Trust Cook Off.

The ingredients are: 500g floury potatoes (Maris Piper or King Edward), peeled and roughly chopped, 100g self-raising flour, ½ tsp baking powder, 1 tbsp snipped chives, plus extra for garnish, 25g butter, room temperature, sea salt and ground white pepper, butter & oil, for frying, 200g ripe cherry vine tomatoes, pinch of chilli flakes, sprig of rosemary (optional), olive oil, for drizzling, 8 slices of good quality British bacon and 4 eggs, for frying.

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