Ainsley Harriott and Charlotte Dawson served up a tasty Penne con Pollo e Funghi (chicken pasta with mushrooms) on Ainsley’s Fantastic Flavours.

The ingredients are: olive oil, for drizzling plus extra virgin olive oil to serve, 80g diced unsmoked pancetta, 2 large chicken breasts, sliced into thin strips, 400-450g dried penne rigate, 20g butter, 1 banana shallot, finely chopped, ½ – 1 tsp chopped fresh thyme leaves, 200g chestnut mushrooms, sliced, 3 cloves of garlic, finely chopped, Pinch of chilli flakes (optional), 50ml white wine, 100ml hot chicken stock, ½ lemon, juice & zest, 250g mascarpone, stirred to loosen, 60g Parmesan cheese, finely grated, plus extra to serve and 2 tbsp finely chopped parsley, plus extra to serve.

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