Watch Ainsley's Fantastic Flavours

This week, Ainsley Harriott enjoys earthy flavours, starting with pomegranate glazed lamb, roasted beetroot and freekeh salad with tahini dressing.

Ainsley Harriott celebrates the foods that give us nutty flavours. Serving up ricotta pancakes with bananas, pecans, and maple syrup-a nutty start to the day.

Ainsley Harriott and friends make the most of meaty flavours. While Ainsley is on breakfast duty, he cooks up potato rosti with black pudding, poached egg and crispy maple-sriracha bacon.

Ainsley Harriott gets creative with floral flavours-fragrant chicken kebabs with saffron, cardamon, and rosewater rice.

This week all the dishes focus on the power of herbs. Ainsley Harriott cooks up a brilliant breakfast dish of fresh and herby huevos rancheros with Pico de Gallo.

Ainsley Harriott celebrates the freshest flavours, getting the show going with a pea and mint soup served with crispy pancetta and fresh herb and feta toasts.

Proving sweet flavours aren't just for desserts, this week Ainsley makes a butternut squash tarte Tatin with Urfa chili, walnuts, and feta.

Ainsley Harriott explores the huge range of cheese flavours, both savoury and sweet. First up is his Manchego and chorizo stuffed chicken with roasted asparagus and cheesy potato gratin.

Ainsley is back in his kitchen exploring both savoury and sweet fruity flavours. Starting with the most important meal of the day-breakfast.

Join Chef Ainsley Harriott in a new series filled with flavour packed dishes sure to liven up every meal! In the first episode Ainsley explores how spices can work wonders in our food. He kicks things off with a dish perfect for brunch with his Ras El Hanout Shakshuka.