Ainsley's Good Mood Food - Episode Guide

In this first episode, Ainsley is inspired by the tastes and delights of the seaside – he starts with a taste of Italy making his Crab and Lemon Linguine with Pangrattato. He heads off on a seaside adventure with expert forager Alysia Vasey to find out what edible treats are growing on our shorelines, then uses some seaside herbs they forage in his Zesty Seafood Kebabs with Shaved Courgette and Fennel Salad in his shoreside kitchen.

Meanwhile, Ainsley's friend and chef Joseph Denison Casey heads to the Jurassic Coast to meet Jethro at the Dorset Sea Salt Company to find out how he captures the magic of the sea in his salt – back in his kitchen, Ainsley gives a dish from his childhood a salty update with his Chocolate Sponge Traybake with Salted Caramel Sauce.

Ainsley finishes the show with a seaside classic, Beer-Battered Fish served with Triple Cooked Chips and Mushy Minty Peas.

Ainsley is feeling fruity! In this episode, all his dishes use fruit – he begins with a dish from his travels, Rose Harissa Chicken Tagine with Apricots and Chickpeas. 

On the road, he pays a visit to Willy Chase to find out about his Apple Cider Vinegar and the magic of his orchards – on the beach, Ainsley fires up the BBQ to make Chargrilled Chicken and Pineapple Chow Skewers with Coconut Slaw, using a dash of Willy's vinegar to add a delicious tang. 

Joseph pays a visit to Jade at Bitesize Bakehouse, whose handmade marshmallows are packed full of fruit for a masterclass in how to make the pillowy treats – inspired by Jade's use of fruit, Ainsley adds his twist to a classic and whips up A Wonderful Wandsworth Mess.

His last dish, Allspice Honey Duck with Chicory, Orange and Pomegranate Salad, is sure to impress yet simple to make.

Ainsley Harriott prepares egg-based dishes, making a breakfast hash with nduja and kale for a spicy start to the day, as well as blueberry and almond clafoutis with cardamom cream, and brioche French toast with orange and honey-roasted figs

Ainsley Harriott prepares food that contain honey, combining it with chilli for a lamb dish with potato, bean and mint dressing salad, and a honey and thyme caramelised pear, pecan and cheese tart. The chef also travels to North Wales, where he uses honey and spices to create fiery barbecue glazed pork ribs with mango, black bean and rice salad

Ainsley Harriott uses nuts and seeds to create tasty dishes, including a roasted beetroot, candied walnut and goat's cheese salad. He also visits the Funky Nut Co for a tour with founder Julian, who makes peanut butter with a difference, while, back in his own kitchen, Ainsley uses a very special peanut butter in his hearty sweet potato, spinach and peanut stew.

Ainsley heads to Hampshire to try his hand at harvesting asparagus before rustling up a brilliant one-pot asparagus and artichoke orzo with spinach and pine nuts.

Ainsley celebrates the unsung heroes of many meals - grains and pulses. He receives a masterclass in milling flour before using it to make a pizza margherita.

Ainsley champions leafy greens and makes a hot smoked trout and watercress tart, while Joseph is taught the art of regrowing vegetables from kitchen scraps.

Ainsley cooks up dishes packed with herbs and spices, including lamb kofta, peri-peri chicken, and pineapple upside-down cake with rum and lime cream.

Ainsley cooks with coffee and chocolate in sweet and savoury dishes, including a three bean and pepper chilli pot, and an espresso and chocolate cheesecake.

Ainsley Harriott welcomes famous faces into his kitchen on Christmas Day for some fizz, food, and friendship, including Shane Richie, Shirley Ballas and Brian Turner. A twist on a turkey curry and a very special trifle are on the menu - washed down with choice drink selections from wine oracle Olly Smith.

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.