Ainsley's Mediterranean Cookbook

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.

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. 

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.

Ainsley is on a foodie voyage across the Mediterranean and this week he 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, a thin crispy bread that's found all over the island.

Ainsley uses some in his first dish, pane frattau, layers of bread, tomato sauce and cheese topped with a poached egg, brunch is served.

Next Claudio takes Ainsley his family's citrus farm to discover a uniquely Sardinian fruit, the pompia. A citrus so bitter it's never eaten raw but makes a fabulous liqueur, which Ainsley uses in his Pompia Paradiso cocktail. 

Then its off into the hills to cook a traditional sheep stew with some real-life shepherds before visiting one of the islands ancient archaeological sites and cooking up a true Italian classic, with a Sardinian twist, fregola minestrone.

Ainsley's Mediterranean adventure has brought him to North Africa and the Moroccan city of Marrakesh where he's getting stuck right into the hustle and bustle of the souk with a visit to Chez Lamine, a small restaurant famous for cooking whole lambs in their underground oven. 

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. 

Ainsley Harriott's culinary tour reaches Seville in southern Spain, starting at a convent where the nuns sell home-made sweets to visitors - a tradition that goes back 400 years. He also learns about iberico ham from deli owner Elio, and hooks up with local cookery teacher Ana to learn a few traditional recipes, before tour guide Lola takes him for a boating at the Plaza De Espana. Along the way, he rustles up a charred orange and spiced almond salad, a Spanish pork sandwich and a tapas selection.

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.

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.

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.