Ainsley's Food We Love

Ainsley Harriott is joined by Alison Hammond and Aldo Zilli in the first episode of a new cookery series, which focuses on dishes that conjure up memories of holidays. Ainsley prepares spicy Seafood linguine with chilli and cherry tomatoes, Alison makes a Tunisian inspired lamb and cous cous dish, and Aldo gives a masterclass in making crispy chilli and parsley calamari. Finally, Ainsley also whips up a souvlaki and tiramisu.

Ainsley Harriott recreates some of his mother's recipes, including brown chicken stew and rice n' peas. Country music duo the Shires take over the kitchen for a jam session and a late-night pasta feast, while Juliet Sear shares her mother's secret quiche recipe and Ainsley knocks up some homemade garlic bread and coconut and lime fairy cakes.

Join Ainsley in the kitchen as he is inspired by the great retro dishes of the past. He starts his Forgotten Classics menu with a sumptuous minced beef, potato and onion pie served with buttery greens. Then, TV presenter and radio DJ Vick Hope joins Ainsley to introduce him to a spicy prawn cocktail… and a rumba round the kitchen.

Long-time friend Brian Turner will be reminding us why faggots deserve a come-back, and Ainsley puts a fresh spin on the coronation chicken, followed by a very tempting queen of puddings. 

Ainsley is in his kitchen and inspired by the great dishes of the school canteen. He starts his school dinner menu with a sumptuous shepherd's pie with minted peas. Pussycat Doll Kimberly Wyatt joins Ainsley and introduces him to her American school canteen favourite, a cheese and bean tortilla.

Baking Queen Juliet Sear puts a spin on a classic school-time dessert with her cornflake tart, and Ainsley revs up that comforting school dinner classic - mac and cheese with bacon and Leeks. And for afters? You'll be wanting seconds of his jam and coconut sponge with custard.

Ainsley Harriott puts his own twist on the Great British teatime, serving up black forest brownies with kirsch cream, cheesy chive and bacon muffins and savoury afternoon tea tartlets. He is joined in the kitchen by John Partridge, who bakes some sausage rolls, and Candice Brown, who prepares gin and tonic drizzle cake and rocky road cookies.

Join Ainsley in the kitchen where he is recreating his favourite takeaway dishes - fancy an Indian, Chinese, or Italian? Ainsley's discovering world food right at home.

Ainsley Harriott brings a classic British pub menu into the kitchen, assisted by former The Great British Bake-Off contestants Selasi Gbormittah and Candice Brown. Ainsley prepares sausages with mustard mash and onion and red wine gravy, his own take on cheesy bean nachos and guacamole, and a steak sandwich with blue cheese mayo. Candice prepares a ham hock and apple Scotch egg, while Selasi whips up some hazelnut profiteroles.

Ainsley Harriott prepares meals for a lazy Sunday, joined by Gyles Brandreth, Henry Firth, Ian Theasby and Candice Brown. On the menu are sweetcorn fritters served with avocado, tomato and black bean salsa and poached eggs, custard tarts, bloody Mary with polenta mozzarella sticks, and rosemary and anchovy slow roasted lamb with roasted roots, while Gyles contributes his take on the fish finger sandwich.

Ainsley is inspired by dishes for those special occasions - date nights, anniversaries, dinner parties and festivals. Ainsley starts his special menu with a chorizo crusted hake on boulangere potatoes with salad. Food writer and baking enthusiast Alex Hollywood shows Ainsley her twist on a classic dinner party favourite - pineapple and cinnamon tarte tatin. Sabrina Ghayour reveals a dish fit for any special occasion - her marinated steak and pul biber butter.

The nights are getting longer, and so Ainsley has sought out comfort food that keeps us warm and toasty. Ainsley starts with a hearty beef and red pea stew with thyme spinner dumplings. He is joined in the kitchen by `Strictly Come Dancing' royalty Anton Du Beke, who deserves top marks for his rum and raisin bread and butter pudding. Jeremy Pang shares his lamb rendang recipe.