Ainsley brings us some delicious dishes made with a dash, or more, of coffee or chocolate, including a caponata served with fennel and cacao-rubbed pork.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

A veggie-packed diet is a great way to feel good so Ainsley shows us his delicious carrot and cardamom fritters and a comforting vegetable and lentil lasagne.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

Ainsley pays tribute to grains and pulses, and cooks pan-seared sardines with thyme-roasted tomato and bread salad, and zingy tikka kebabs with a chickpea salad.

Ainsley adds a little sweetness to his dishes, making a Vietnamese caramel chili chicken, and a delicious lemon drizzle and lavender traybake cake.

Ainsley celebrates dairy, rustling up a Greek lamb burger topped with feta and mint before heading to the West Country to meet a man who makes his own butters.

Ainsley celebrates all things green and cooks up a comforting chicken and spring vegetable casserole, and a coconut panna cotta, served with refreshing kiwi salad.

Fruits and berries take centre stage in Ainsley's dishes, including a jackfruit, butterbean and okra pimento pot, and a classic summer pudding.

Ainsley returns to his happy place - the beach - and cooks up harissa-crusted cod with chickpea, spinach and tomato stew, and a spicy crab salad.

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

In this episode all Ainsley's dishes use fruit, he begins with a dish from his travels, rose harissa chicken tagine with apricots and chickpeas

Ainsley is Egg-cited 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 chili for his first dish, honey-chili spiked lamb with a potato, bean and mint dressing salad.

Ainsley is using nuts and seeds to create all his tasty dishes in today’s show. His first recipe roasted beetroot, candied walnut and goat’s cheese salad is full of earthy flavours using nuts to add a satisfying crunch.

Ainsley is getting his “five a day” as vegetables are the star of all of today’s recipes. There’s a spicy start with his crispy cauliflower bites with a kicking Korean sauce, great for sharing

Ainsley is celebrating some unsung heroes who are the start of so many wonderful meals…grains and pulses. First up a taste of the Mediterranean with seared tuna, mixed tomato and bean salad with an anchovy and tomato dressing.

Ainsley hops aboard the Watercress Line to pay a visit to the Watercress beds in Hampshire to find out about all about the peppery leaves. He then makes the most of the lovely leaves in a hot smoked trout and watercress tart, an ideal lunch to impress guests.

Join Ainsley as he cooks up dishes packed with herbs and spices. First, he uses one of his favourite spices to make lamb kofta with sumac onions served with flatbreads and chili-mint yoghurt.

Chocolate and Coffee are sure to perk you up, join Ainsley as he shows how to use them in both sweet and savory dishes, starting with a quick and easy one pot that is sure to warm your cockles, three bean and pepper chili pot.