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Temporada 1
Fecha de emisión
Sept 04, 2021
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
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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.
Fecha de emisión
Sept 11, 2021
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
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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.
Fecha de emisión
Sept 18, 2021
This episode has no summary.
This episode has no summary.
Fecha de emisión
Sept 25, 2021
This episode has no summary.
This episode has no summary.
Fecha de emisión
Oct 02, 2021
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
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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.
Fecha de emisión
Oct 09, 2021
This episode has no summary.
This episode has no summary.
Fecha de emisión
Oct 16, 2021
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
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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
Fecha de emisión
Oct 23, 2021
This episode has no summary.
This episode has no summary.
Fecha de emisión
Oct 30, 2021
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 up dishes packed with herbs and spices, including lamb kofta, peri-peri chicken, and pineapple upside-down cake with rum and lime cream.
Fecha de emisión
Nov 06, 2021
This episode has no summary.
This episode has no summary.
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