Ainsley's Mediterranean Cookbook (2020 - 2020)

Ainsley Harriott's tour of Corsica brings him to the island of Bonifacio, where he learns about its history and culture from tour guide Christine, before whipping up some cheesy stuffed aubergines. He also visits a honey producer, joins a local chef to cook with bovine bread and meets an olive oil-maker, using his some for his fish stew with garlic mayonnaise

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 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’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 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 Mediterranean travels bring him to southern Spain and stunning Seville, where he's soaking up the sunshine and discovering lots of lovely food too.

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.