Ainsley whips up fruity granola breakfast cranachan and a tropical smoothie.
Ainsley explores how spices can work wonders in our food. He kicks things off with a dish perfect for brunch with his Ras El Hanout Shakshuka.
Ainsley Harriott explores the huge range of cheese flavours, both savoury and sweet.
Proving sweet flavours aren’t just for desserts, Ainsley makes a butternut squash tarte Tatin with Urfa chili, walnuts, and feta.
Ainsley celebrates the freshest flavours, getting the show going with a pea and mint soup served with crispy pancetta and fresh herb and feta toasts.
Ainsley cooks up a brilliant breakfast dish of fresh and herby huevos rancheros with Pico de Gallo.
Ainsley gets creative with floral flavours—fragrant chicken kebabs with saffron, cardamon, and rosewater rice.
While Ainsley is on breakfast duty, he cooks up potato rosti with black pudding, poached egg and crispy maple-sriracha bacon.
Ainsley serves up ricotta pancakes with bananas, pecans, and maple syrup—a nutty start to the day.
Ainsley enjoys earthy flavours, starting with pomegranate glazed lamb, roasted beetroot and freekeh salad with tahini dressing.
