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.

Ainsley's feeling fruity and shows us some fantastic recipes showcasing fruit including Rose Harissa Chicken Tagine with Apricots and Chickpeas.

Ainsley is Egg-xited to explore the wonderful world of eggs. He kicks things off with a delicious breakfast hash with nduja and kale for a spicy start to the day.

Ainsley is buzzing around in his kitchen again as he cooks using honey. He combines honey and chilli for his first dish, honey-chilli spiked lamb.