%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Forgotten Classics
Ainsley's Food We Love - S1 - E3
Ainsley Harriott prepares a selection of retro dishes, including minced beef, potato and onion pie served with buttery greens, coronation chicken and a tempting pudding. Vick Hope joins Ainsley to introduce him to a spicy prawn cocktail and Brian Turner reveals why faggots deserve a comeback.
Ainsley's Food We Love: Season 1 - 10 Episode s
1x1 - Holidays
September 5, 2020
Ainsley Harriott is joined by Alison Hammond and Aldo Zilli in the first episode of a new cookery series, which focuses on dishes that conjure up memories of holidays. Ainsley prepares spicy Seafood linguine with chilli and cherry tomatoes, Alison makes a Tunisian inspired lamb and cous cous dish, and Aldo gives a masterclass in making crispy chilli and parsley calamari. Finally, Ainsley also whips up a souvlaki and tiramisu.
1x2 - How Mum Used to Make
September 12, 2020
Ainsley Harriott recreates some of his mother's recipes, including brown chicken stew and rice n' peas. Country music duo the Shires take over the kitchen for a jam session and a late-night pasta feast, while Juliet Sear shares her mother's secret quiche recipe and Ainsley knocks up some homemade garlic bread and coconut and lime fairy cakes.
1x3 - Forgotten Classics
September 19, 2020
Ainsley Harriott prepares a selection of retro dishes, including minced beef, potato and onion pie served with buttery greens, coronation chicken and a tempting pudding. Vick Hope joins Ainsley to introduce him to a spicy prawn cocktail and Brian Turner reveals why faggots deserve a comeback.
1x4 - School Daze
September 26, 2020
Ainsley Harriott prepares dishes inspired by school dinners, including shepherd's pie with minted peas, mac and cheese with bacon and leeks, and jam and coconut sponge with custard. He is joined by guests Kimberly Wyatt, who whips up a cheese and bean tortilla, and Juliet Sear, who puts her own spin on a classic school dessert with her cornflake tart.
1x5 - Tea Anyone?
October 3, 2020
Ainsley Harriott puts his own twist on the Great British teatime, serving up black forest brownies with kirsch cream, cheesy chive and bacon muffins and savoury afternoon tea tartlets. He is joined in the kitchen by John Partridge, who bakes some sausage rolls, and Candice Brown, who prepares gin and tonic drizzle cake and rocky road cookies.
1x6 - Fake-Aways
October 10, 2020
Ainsley Harriott re-creates his favourite takeaway dishes - Indian, Chinese and Italian. Guests Anita Rani and Jeremy Pang also help the chef prepare dishes.
1x7 - Pub Grub
October 17, 2020
Ainsley Harriott brings a classic British pub menu into the kitchen, assisted by former The Great British Bake-Off contestants Selasi Gbormittah and Candice Brown. Ainsley prepares sausages with mustard mash and onion and red wine gravy, his own take on cheesy bean nachos and guacamole, and a steak sandwich with blue cheese mayo. Candice prepares a ham hock and apple Scotch egg, while Selasi whips up some hazelnut profiteroles.
1x8 - Lazy Sundays
October 24, 2020
Ainsley Harriott prepares meals for a lazy Sunday, joined by Gyles Brandreth, Henry Firth, Ian Theasby and Candice Brown. On the menu are sweetcorn fritters served with avocado, tomato and black bean salsa and poached eggs, custard tarts, bloody Mary with polenta mozzarella sticks, and rosemary and anchovy slow roasted lamb with roasted roots, while Gyles contributes his take on the fish finger sandwich.
1x9 - Special Occasions
October 31, 2020
Ainsley Harriott prepares dishes for special occasions, including chorizo-crusted hake on boulangere potatoes with salad, orange mocha mousse with cardamom, and chicken cordon bleu with cannellini mash and cherry tomatoes. He is joined in the kitchen by chef Sabrina Ghayour, who whips up marinated steak and pul biber butter, and food writer Alex Hollywood, who demonstrates her twist on pineapple and cinnamon tarte tatin.
1x10 - Winter Warmers
November 7, 2020
Ainsley Harriott is joined by chef Jeremy Pang and Strictly Come Dancing's Anton Du Beke to rustle up some warming winter dishes, including a hearty beef and red pea stew with thyme spinner dumplings, warm mulled cider, sweet and spicy nuts, and tropical rum crumble with nutmeg custard. Anton serves up rum and raisin bread and butter pudding, while Jeremy Pang shares his lamb rendang recipe.