Ainsley Harriott served up a tasty flatbread pizza with Charlotte potato, rosemary and chilli rings on Ainsley’s National Trust Cook Off.

The ingredients are: 250g plain flour, plus extra for dusting, 2 tsp baking powder, ½ tsp salt, 250g thick Greek yoghurt, 300g small waxy potatoes, sliced thinly on a mandoline or in a food processor, 250g ricotta, drained or mascarpone, 1 clove of garlic, minced, 40g Grana Padano or Parmesan, grated, ½ lemon, zested, sea salt & freshly ground black pepper, 2 sprigs of rosemary, leaves picked, roughly chopped, 1-2 fresh medium-hot chillies, finely sliced into rings, extra virgin olive oil, for drizzling and edible flowers or dressed rocket leaves, to serve (optional).

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