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Stagione 1
Data di messa in onda
Mar 22, 2020
In this first edition, skipper Jean-Hughes teaches him the basics of sailing, and they drop anchor in a crystal-clear cove on the island of Lavezzi, where Ainsley tries his hand at
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In this first edition, skipper Jean-Hughes teaches him the basics of sailing, and they drop anchor in a crystal-clear cove on the island of Lavezzi, where Ainsley tries his hand at paddle-boarding. The chef then prepares seafood skewers with pepperonata, and a quick and tasty Corsican mint omelette.
Data di messa in onda
Mar 29, 2020
Ainsley is exploring Corsica, the isle of beauty and his travels have brought him to the medieval fortress town of Bonifacio where he learns about the history and culture of this
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Ainsley is exploring Corsica, the isle of beauty and his travels have brought him to the medieval fortress town of Bonifacio where he learns about the history and culture of this incredible place from tour guide Christine before whipping up some cheesy stuffed aubergines in his stunning outdoor kitchen overlooking the harbour.
Data di messa in onda
Apr 05, 2020
Ainsley Harriott hops across to the Italian island of Sardinia, where his first stop is the beachside Ristorante La Spigola for a taste of chef Roberto's modern take on Italian dining.
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Ainsley Harriott hops across to the Italian island of Sardinia, where his first stop is the beachside Ristorante La Spigola for a taste of chef Roberto's modern take on Italian dining. He also gets immersed in a classic Sardinian culinary experience, cooking suckling pig over an open fire, has a masterclass in making the local pasta Jiusoni and learns about another island speciality, casizolu cheese.
Data di messa in onda
Apr 12, 2020
Ainsley explores the Nuoro region of Sardinia, where his guide Claudio takes him to meet his parents who run a tiny local bakery specialising in pane carasau.
Ainsley explores the Nuoro region of Sardinia, where his guide Claudio takes him to meet his parents who run a tiny local bakery specialising in pane carasau.
Data di messa in onda
Apr 19, 2020
Ainsley’s Mediterranean adventure brings him to North Africa and the Moroccan city of Marrakesh, where he gets stuck right into the hustle and bustle.
Ainsley’s Mediterranean adventure brings him to North Africa and the Moroccan city of Marrakesh, where he gets stuck right into the hustle and bustle.
Data di messa in onda
Apr 26, 2020
Ainsley's exploration of Marrakesh continues and this time he's getting his hands dirty as he gets a pottery lesson from Mr Mohammed who's been making tagine pots and the like for over
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Ainsley's exploration of Marrakesh continues and this time he's getting his hands dirty as he gets a pottery lesson from Mr Mohammed who's been making tagine pots and the like for over 50 years.
Back in his riad kitchen, harissa and preserved lemon chicken skewers are on the menu, served with a delicious creamy garlic and mint sauce.
Data di messa in onda
Mag 03, 2020
This episode has no summary.
This episode has no summary.
Data di messa in onda
Mag 10, 2020
Ainsley Harriott's culinary tour reaches Granada in southern Spain, where he learns about the famous Alhambra Palace, enjoys a lesson in flamenco dancing and visits the caves of
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Ainsley Harriott's culinary tour reaches Granada in southern Spain, where he learns about the famous Alhambra Palace, enjoys a lesson in flamenco dancing and visits the caves of Sacromante, home to a cooking school where he is taught to make classic tortilla and fried aubergines. Ainsley also samples Spanish hot chocolate - thick, creamy and flavoured with orange - and tries local delicacy piononos, with tour guide Katia. Along the way, he rustles up chicken with saffron potatoes and a classic seafood paella.
Data di messa in onda
Mag 17, 2020
Ainsley Harriott's culinary tour reaches Amman in the eastern Mediterranean country of Jordan. He catches up with his old friend Maria who runs a cookery school, discovers how the
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Ainsley Harriott's culinary tour reaches Amman in the eastern Mediterranean country of Jordan. He catches up with his old friend Maria who runs a cookery school, discovers how the country is becoming a serious wine-producing region and visits a bustling fruit and vegetable market for ingredients. Ainsley's dishes include chargrilled sumac lamb cutlets with tabbouleh and falafel with hummus.
Data di messa in onda
Mag 24, 2020
Ainsley Harriott is still in the eastern Mediterranean country of Jordan. In the seaside city of Aqaba he uses local molasses in a fattoush salad, and cooks with the chefs at a swanky
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Ainsley Harriott is still in the eastern Mediterranean country of Jordan. In the seaside city of Aqaba he uses local molasses in a fattoush salad, and cooks with the chefs at a swanky golf club, where roasted fish with spicy rice is the order of the day. Ainsley also visits the city of Petra, learning the history of the Bedouin people and exploring the astonishing Treasury building. Back in his kitchen, chicken shawarma with tahini sauce and pitta bread packed with spiced beef mince are the final dishes on the menu.
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