This episode is all about Italian flavours, with quick and easy recipes including pistou pasta, roast onion and rocket salad, and calamari.
Ainsley takes inspiration from the Far East, with quick tempura and Thai-inspired pork curry. Special guest chef Clive Fretwell demonstrates the art of making sushi.
Taking inspiration from the sea, Ainsley cooks up hot smoked salmon on bagels, roast cod with bay and garlic, and a lobster and papaya salad.
Ainsley is inspired by fusion cooking, and creates a variety of dishes including harissa-rubbed lamb and cardamom-scented hot chocolate.
Ainsley cooks up a creamy chicken tikka masala, delicious prawn pizzinis, and white chocolate and raspberry muffins for those with a sweet tooth.
Easy and quick party food is the theme with foolproof falafel, Parisian mustard sausage rolls, warm sweet potato, and iced cafe latte cups.
Taking inspiration from the nine-course menu at London's Restaurant 1837, Ainsley shows how to make a stress-free four-course menu for six, with scallops and canapes.
Ainsley explains how to recreate our favourite Indian and Chinese takeaways at home, with recipes including noodle-wrapped crisp-fried prawns and lamb shank rogan josh.
Ainsley looks at the wonderful world of brunch, with recipes from BLTs to hot Bloody Mary soup and ricotta pancakes with strawberries.
Ainsley shows us how to cook traditional rustic Mediterranean dishes, including chorizo chowder and an oven-baked mussel-and-cherry-tomato risotto
Ainsley illustrates that it's possible to cook tasty food without a high fat content, with recipes including shredded chicken and lemongrass soup, and a passion fruit souffle.
Ainsley sets off in his camper van and cooks delicious gourmet food with minimal equipment and a very small amount of kitchen space.