Since winning the third series of The Great British Bake Off, the 27-year-old John Whaite has published two books - Perfect Plates being his third - regularly whizzed up meals for Lorraine Kelly on her ITV morning show and founded a cookery school.

Here are two of his recipes to try...

HUMMUS, PEPPER AND DOLCELATTE FLATBREAD PIZZA (Makes 1 large pizza) 175g self-raising flour, plus extra for dusting 2tbsp hummus 4 roasted peppers from a jar 100g Dolcelatte cheese 2tsp sweet chilli dipping sauce Sea salt flakes 150ml water Olive oil Preheat the oven to 260C/240C fan/gas mark 10, and place a pizza stone or a strong, large baking sheet in the oven to get hot. Toss together the flour with 3g of salt, then add the water and a glug (about one tablespoon) of olive oil. Bring together into a dough, and knead for a couple of minutes until smooth. Ball up the dough and leave it in the mixing bowl to soften for 20 minutes, at room temperature.

Once the dough has rested, lightly flour the worktop and roll out into a large, thin circle - if the base is left too thick, it won't crisp up and will stay doughy and soggy.

Slide the pizza base onto a well-floured baking sheet. Spread the hummus over the pizza base, then tear the peppers into long strands and scatter them over the top. Crumble on the Dolcelatte, then slide the pizza onto the hot pizza stone or baking sheet and cook for seven to 10 minutes, until slightly coloured and very crispy around the edges.

Drizzle the baked pizza with the chilli sauce and serve. You can slice this into neat portions with a pizza wheel, but I like to embrace its flatbread origins and just tear off pieces.

CIDERY BBQ RIBS (Serves 4-6) 1l dry cider 1.5kg pork ribs 250g tomato ketchup 60ml Worcestershire sauce 50g dark brown muscovado sugar Sea salt flakes Coarse black pepper Pour the cider into a fairly capacious saucepan and add a teaspoon of salt and the ribs. Bring to a boil, then reduce to a simmer and cook the ribs for 25 minutes, skimming off the foam twice during cooking, then drain, reserving 150ml of the cider.

For the sauce, put the ketchup, the reserved cider, Worcestershire sauce, sugar and 1 teaspoon each of salt and pepper into a medium saucepan and stir to combine. Bring to a boil, then reduce to a simmer and cook for 10 minutes, or until thickened - you don't want it be very thick, just thick enough to coat the ribs and stay there.

When the sauce is ready, coat the ribs well with it - just scoop up the sauce with your hands and rub it into the ribs. Don't throw the leftover sauce away.

Preheat the oven to 240C/220C fan/gas 9. Place the ribs on a baking sheet and roast for 15 minutes, glazing with sauce halfway through. When the ribs come out of the oven, paint with the remaining glaze and serve.

:: Perfect Plates In 5 Ingredients by John Whaite is published by Kyle Books, priced £18.99. Available now