Ainsley's first stop is Jamaica. He visits Coronation Market, where farmers from all over Jamaica head at the weekends to sell their produce - the best way to explore truly local ingredients. He gets a taste of the tropical weather and takes refuge in a Rastafarian Farm. Finally, he meets up with English chef Tim Kensett, and tours the home of Ian Fleming.
Carrying on his Caribbean adventure in Jamaica, Ainsley takes to the water of the Martha Brae river to learn about the area and the experience the beauty of the river and travels up into the Blue Mountains to find out about the UNESCO heritage site and it's world famous coffee. Ainsley attempts to get the secret recipe from one of the best jerk chicken joints in Jamaica, Scotchies – and the cooks his spatchcock jerk chicken.Finally, the host whips up a cooling mango and milk pineapple shake at Jamaica Inn, a hotel on the north coast of Jamaica which has played host to the likes of Winston Churchill, Marylin Monroe and Noel Coward.
Ainsley is in Trinidad where he heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto along with whipping up a coconut Caribbean chai.
Ainsley continues his culinary trip in Tobago, where cooks up curried crab with roti. Later, he checks out the catch of the day for making a mustard fish with a mango chili chow.
Ainsley is in Grenada, where he learns about the island’s biggest export nutmeg. He uses it to whip up a creamy nutmeg sauce which accompanies his pork and sweet potato mash dish.
Ainsley is in the island paradise of Barbados. He cooks up a dish of roasted breadfruit, salt fish and lobster. Plus he checks out a Bajan bakery and makes pineapple French toast.
Ainsley takes a culinary tour of St. Lucia. He makes chicken bois bande with white chocolate mash potato, chocolate drop scones and mango coconut daquiris.
In Dominica, Ainsley heads into the rainforest to the island’s most famous waterfall. He makes twice-fried plantains on the beach and serves up flavoursome calypso chicken.
Ainsley heads to the dreamy shores of Antigua. He visits a popular roadside food shack and prepares chargrilled citrus salted prawns with a hot pepper sauce.
In Antigua’s public market, Ainsley meets formidable fruit and veg stallholder, Mrs Douglas. Later, he prepares coconut lobster tempura with a rum pineapple salsa.
