Add
Private Notes
In this first episode, 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. He heads off on a seaside adventure with expert forager Alysia Vasey to find out what edible treats are growing on our shorelines, then uses some seaside herbs they forage in his Zesty Seafood Kebabs with Shaved Courgette and Fennel Salad in his shoreside kitchen. Meanwhile, Ainsley’s friend and chef Joseph Denison Casey heads to the Jurassic Coast to meet Jethro at the Dorset Sea Salt Company to find out how he captures the magic of the sea in his salt – back in his kitchen, Ainsley gives a dish from his childhood a salty update with his Chocolate Sponge Traybake with Salted Caramel Sauce. Ainsley finishes the show with a seaside classic, Beer-Battered Fish served with Triple Cooked Chips and Mushy Minty Peas.
Ainsley is feeling fruity! Making dishes which all use fruit, he begins with a dish from his travels, rose harissa chicken tagine with apricots and chickpeas. On the road, he pays a visit to Willy Chase to find out about his apple cider vinegar and the magic of his orchards. On the beach, Ainsley fires up the BBQ to make chargrilled chicken and pineapple chow skewers with coconut slaw, using a dash of Willy's vinegar to add a delicious tang.
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 Harriott uses nuts and seeds to create tasty dishes, including a roasted beetroot, candied walnut and goat's cheese salad. He also visits the Funky Nut Co for a tour with founder Julian, who makes peanut butter with a difference, while, back in his own kitchen, Ainsley uses a very special peanut butter in his hearty sweet potato, spinach and peanut stew.
Ainsley Harriott celebrates grains and pulses, making seared tuna, mixed tomato and bean salad with an anchovy and tomato dressing for a taste of the Mediterranean. The chef has a masterclass in milling at the Shipton Flour Mill before making dough for a margherita pizza, while Joseph Denison Carey meets Kat from the Crumpetorium to find out what makes her artisan crumpets so irresistible
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.
Ainsley brings us some delicious dishes made with a dash, or more, of coffee or chocolate, including a caponata served with fennel and cacao rubbed pork.
Ainsley Harriott focuses on recipes involving nuts and seeds, including trofie pasta with a pistachio and mint pesto, and chocolate and ginger florentines. Joseph Denison Carey finds out the secrets behind the award-winning Bakewell tart at Croots Farm in Derbyshire, while Ainsley decides not to compete with their tasty slice and makes a very special savoury version.
A veggie packed diet is a great way to feel good so Ainsley shows us his delicious carrot and cardamom fritters and a comforting vegetable and lentil lasagne.
Ainsley Harriott shows how herbs and spices can elevate any dish and take it from good to great, beginning with a lamb rogan josh packed with flavour.
Ainsley pays tribute to grains and pulses, and cooks pan-seared sardines with thyme-roasted tomato and bread salad, and zingy tikka kebabs with a chickpea salad.
Ainsley Harriott prepares dishes with a dash of sweetness, including Vietnamese caramel chilli chicken, and mustard and honey glazed beef and potato kebabs with horseradish dip. He also heads to Hampshire to take a stroll through the lavender fields and finds out how versatile the fragrant flowers are, then bakes a lemon drizzle and lavender traybake perfect for afternoon tea.
Ainsley Harriott prepares dishes involving dairy products, including a Greek lamb burger topped with feta and mint, and a sweet pizza topped with apricots and blueberries, served with a delicious amaretto cream. Joseph Denison Carey gets a lesson in cheese-making.
Ainsley celebrates all things green and cooks up a comforting chicken and spring vegetable casserole, and a coconut panna cotta, served with refreshing kiwi salad.
Ainsley Harriott celebrates everything the sea and the seaside has to offer, making harissa-crusted cod with a quick chickpea, spinach and tomato stew, a spicy crab salad, and chargrilled chilli-lime pineapple. Meanwhile, Joseph Denison Carey learns about the fascinating world of seaweed and goes on a surprising picnic.
