Ainsley Harriott served up a tasty Bash-Bang Chicken and Cucumber Noodle Salad on Ainsley’s National Trust Cook Off.

The ingredients are: 3 chicken breasts, 1-2 spring onion, 3 slices of fresh root ginger, 2 cloves of garlic, peeled, ½ tsp black peppercorns, For the Noodles, 150g vermicelli rice noodles, 1 tbsp toasted sesame oil, 2 tsp light soy sauce, 1 tsp rice wine vinegar, ¼ tsp caster sugar, ½ lime, for squeezing, handful of both coriander and mint, roughly chopped.

For the Peanut Dressing: 100 g smooth peanut butter (or tahini if preferred), 2 tbsp toasted sesame oil, 2 tbsp light soy sauce, 2 tbsp rice wine vinegar, 1-2 tbsp Chinese chilli oil and 1 clove of garlic, minced.

To Serve: 1 cucumber, halved and sliced on the angle, 2 spring onion, shredded, 1 red chilli, sliced into rings and 2 tsp sesame seeds.

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