Ainsley is inspired by the tastes and delights of the seaside - he starts with a taste of Italy making his Crab and Lemon Linguine with Pangrattato.
Our top chef celebrates delicious food that makes you feel better
More infoAinsley is inspired by the tastes and delights of the seaside - he starts with a taste of Italy making his Crab and Lemon Linguine with Pangrattato.
Ainsley's feeling fruity and shows us some fantastic recipes showcasing fruit including Rose Harissa Chicken Tagine with Apricots and Chickpeas.
Ainsley is Egg-xited to explore the wonderful world of eggs. He kicks things off with a delicious breakfast hash with nduja and kale for a spicy start to the day.
Ainsley is buzzing around in his kitchen again as he cooks using honey. He combines honey and chilli for his first dish, honey-chilli spiked lamb.
Ainsley is using nuts and seeds to create all his tasty dishes in this episode.
Ainsley heads to Hampshire to try his hand at harvesting asparagus before rustling up a brilliant one-pot asparagus and artichoke orzo with spinach and pine nuts.
Ainsley celebrates the unsung heroes of many meals - grains and pulses. He receives a masterclass in milling flour before using it to make a pizza margherita.
Ainsley champions leafy greens and makes a hot smoked trout and watercress tart, while Joseph is taught the art of regrowing vegetables from kitchen scraps.
Ainsley cooks up dishes packed with herbs and spices, including lamb kofta, peri-peri chicken, and pineapple upside-down cake with rum and lime cream.
Join Ainsley as he shows how to use coffee and chocolate in both sweet and savoury dishes, including a three bean and pepper chilli pot, and a rich, indulgent espresso and chocolate cheesecake.