Ainsley's Gourmet Express

Ainsley escapes his London kitchen and sets off for North Lincolnshire in a motor-home. The kitchen is tiny and the ceiling only just clears his head, but Ainsley's aim is to demonstrate that gourmet express food can be produced in small spaces with the bare minimum of equipment. Ainsley prepares a range of dishes that suit his rural retreat.

Ainsley proves that delicious food is possible without cream, butter and oil as he creates a menu that is totally healthy, yet doesn't compromise on taste. He cooks shredded chicken and lemon-grass soup; chilli-crab linguini, fennel, orange and olive salad; and steamed soy-honey chicken with pak choi, shittaki mushrooms and bean sprouts. For dessert he makes a passion fruit soufflé.

Ainsley explores the big flavours of the Mediterranean: garlic, olive oil, onions and tomatoes, and the simple rustic dishes that can be whipped up in incredibly quick time.

Brunch is very much an American institution, but Ainsley shows there is no reason why it should not be embraced by everyone. For a stylish way to entertain at the weekend, Ainsley demonstrates eggy-bread BLT (bacon, lettuce and tomato); hot Bloody Mary soup (served in shot glasses); pesto-rippled scrambled eggs; portabella stuffed mushrooms; and ricotta pancakes with mulled strawberries.

We all have our favorite takeaway dishes but few of us try to re-create them at home. Ainsley visits two new London restaurants: Hakkasan and the Cinnamon Club. Back in his kitchen, Ainsley devises a selection of Chinese and Indian dishes to suit every palate.

Flamboyant chef Ainsley Harriott calls at London's Restaurant 1837, home to master chef Andrew Turner and his nine-course 'grazing' menu. Inspired, Ainsley demonstrates how to cook a four-course menu for six - without reaching for the Valium. On the menu are crab spoon canapés; seared scallops with endive and Roquefort; boeuf bourguignon; and soft-centre chocolate puddings.