Ainsley Harriott served up tasty ‘Nduja Chicken and Creamy Calabrese Beans on Ainsley’s Fantastic Flavours.

The ingredients are: dressed rocket leaves and/or crusty bread, to serve.

For the ‘Nduja Chicken: 4 large chicken thighs, skin-on, boneless, 2 tbsp ‘nduja paste, olive oil, for drizzling, 1 tsp fennel seeds, 1 onion, thinly sliced, 1 x 400g tin of cherry tomatoes, 2 x 400g tin of butter beans, rinsed, drained, 100-150ml hot chicken stock, 1 tbsp shredded basil or parsley leaves, plus extra leaves to serve, sea salt and freshly ground black pepper.

For the Pesto: 30g blanched almonds, lightly toasted, 30g Parmesan, plus extra to serve, 130g whole roasted/chargrilled red peppers from a jar, 3 sun-dried tomatoes (optional), 1 clove of garlic, minced, ½ tsp Calabrian chilli paste or chilli flakes, more if you like it spicy, ½ lemon, juice, 1 tbsp extra virgin olive oil and 4 tbsp ricotta.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.