Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery. S1/Ep5
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. S1/Ep6
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. S1/Ep7
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. S1/Ep8
Ainsley continues his culinary journey in Jamaica. He cooks up charcoal grilled lamb cutlets on the beach, tries the country's best jerk chicken and tours a coffee plantation. S1/Ep2
Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture. S1/Ep1
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. S1/Ep4
Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai. S1/Ep3
Ainsley continues his culinary journey in Jamaica. He cooks up charcoal grilled lamb cutlets on the beach, tries the country's best jerk chicken and tours a coffee plantation. S1/Ep2
Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture. S1/Ep1
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. S1/Ep6
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. S1/Ep6
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. S1/Ep6
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. S1/Ep10
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. S1/Ep10
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. S1/Ep9
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. S1/Ep9
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. S1/Ep8
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. S1/Ep8
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. S1/Ep7
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. S1/Ep6
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. S1/Ep6
Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery. S1/Ep5
Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery. S1/Ep5
Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai. S1/Ep3
Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai. S1/Ep3
Ainsley continues his culinary journey in Jamaica. He cooks up charcoal grilled lamb cutlets on the beach, tries the country's best jerk chicken and tours a coffee plantation. S1/Ep2
Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture. S1/Ep1
Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture. S1/Ep1
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. S1/Ep10
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. S1/Ep9
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. S1/Ep8
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. S1/Ep7
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. S1/Ep6
Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery. S1/Ep5
Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai. S1/Ep3
Ainsley continues his culinary journey in Jamaica. He cooks up charcoal grilled lamb cutlets on the beach, tries the country's best jerk chicken and tours a coffee plantation. S1/Ep2
Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture. S1/Ep1
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. S1/Ep10
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. S1/Ep9
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. S1/Ep9
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. S1/Ep8
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. S1/Ep8
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. S1/Ep7
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. S1/Ep7
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. S1/Ep6
Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery. S1/Ep5
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. S1/Ep4
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. S1/Ep4
Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai. S1/Ep3
Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai. S1/Ep3
Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture. S1/Ep1
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. S1/Ep10
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. S1/Ep9