Season 2 - Episode Guide

Ainsley Harriott returns to celebrates delicious food that gives people a boost, beginning with recipes made even more special with a dash or more of coffee or chocolate. He begins with a caponata served with fennel and cacao-rubbed pork, before making a chocolate swiss roll with a marmalade kick. Plus, Ainsley's friend and fellow chef Joseph Denison Carey is back as he takes to the road once more, starting by having a masterclass in hot chocolate.

Ainsley Harriott focuses on recipes involving nuts and seeds, including trofie pasta with a pistachio and mint pesto, and chocolate and ginger florentines. Joseph Denison Carey finds out the secrets behind the award-winning Bakewell tart at Croots Farm in Derbyshire, while Ainsley decides not to compete with their tasty slice and makes a very special savoury version.

Ainsley Harriott makes a selection of dishes out of tasty vegetables, including carrot and cardamom fritters, and pumpkin spiced cupcakes. He also heads to Devon to visit Darts Farm, where he gets a tour of the latest crops from the youngest generation of the family involved in the farm.

Ainsley Harriott shows how herbs and spices can elevate any dish and take it from good to great, beginning with a lamb rogan josh packed with flavour.

Ainsley Harriott makes recipes featuring grains and pulses, beginning with a summery dish of pan-seared sardines with a thyme-roasted vine tomato and bread salad, before preparing tikka kebabs with a chickpea salad.

Ainsley Harriott prepares dishes with a dash of sweetness, including Vietnamese caramel chilli chicken, and mustard and honey glazed beef and potato kebabs with horseradish dip. He also heads to Hampshire to take a stroll through the lavender fields and finds out how versatile the fragrant flowers are, then bakes a lemon drizzle and lavender traybake perfect for afternoon tea.

Ainsley Harriott prepares dishes involving dairy products, including a Greek lamb burger topped with feta and mint, and a sweet pizza topped with apricots and blueberries, served with a delicious amaretto cream. Joseph Denison Carey gets a lesson in cheese-making.

Ainsley Harriott creates dishes featuring green vegetables, starting with his chicken and spring vegetable casserole, and adds leaves to a mac and cheese to give it a green twist.

Ainsley shows that fruits and berries can add flavours to a savoury dish or be the start of a sensational dessert, starting with a jackfruit, butterbean and okra pimento pot.

Ainsley Harriott celebrates everything the sea and the seaside has to offer, making harissa-crusted cod with a quick chickpea, spinach and tomato stew, a spicy crab salad, and chargrilled chilli-lime pineapple. Meanwhile, Joseph Denison Carey learns about the fascinating world of seaweed and goes on a surprising picnic.