Ainsley's Good Mood Food

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! In this episode, all his dishes 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. 

Joseph pays a visit to Jade at Bitesize Bakehouse, whose handmade marshmallows are packed full of fruit for a masterclass in how to make the pillowy treats – inspired by Jade's use of fruit, Ainsley adds his twist to a classic and whips up A Wonderful Wandsworth Mess.

His last dish, Allspice Honey Duck with Chicory, Orange and Pomegranate Salad, is sure to impress yet simple to make.

Ainsley Harriott prepares egg-based dishes, making a breakfast hash with nduja and kale for a spicy start to the day, as well as blueberry and almond clafoutis with cardamom cream, and brioche French toast with orange and honey-roasted figs

Ainsley Harriott prepares food that contain honey, combining it with chilli for a lamb dish with potato, bean and mint dressing salad, and a honey and thyme caramelised pear, pecan and cheese tart. The chef also travels to North Wales, where he uses honey and spices to create fiery barbecue glazed pork ribs with mango, black bean and rice salad

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 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.

Ainsley cooks with coffee and chocolate in sweet and savoury dishes, including a three bean and pepper chilli pot, and an espresso and chocolate cheesecake.