Ainsley kicks the season off with the flavours of the Middle East, starting with Chicken Torsh, a traditional sweet and sour Persian kebab.

Ainsley is diving into the tastes and flavours of North America with its big bold BBQs, creamy chowders, and indulgent desserts.

Ainsley is drawing inspirations from the flavours of the Mediterranean, starting with pillowy spinach and ricotta gnudi with cherry tomatoes and pine nuts.

Inspired by the memory of bustling souks and spices that awaken the senses, Ainsley's first dish is a classic—lamb, orange, and prune tagine.

Ainsley starts off with a spicy West African chicken and peanut stew, comforting and warming.

Ainsley’s first dish is a traditional Laxpudding—a comforting, savoury pudding perfect for a family meal.

Ainsley’s first dish is a fiesta of flavours…carne asada tacos with chargrilled spring onions and Chiltomate salsa.

Ainsley's first dish is a speciality from Mumbai, a spicy fluffy potato patty that’s battered and fried.

Ainsley’s makes Korean chicken wings served with pickled radish.

Ainsley starts with a fresh dish packed with flavour—jerk-style pork tenderloin, watermelon and coconut salad.

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 whips up fruity granola breakfast cranachan and a tropical smoothie.

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.