Ainsley's Food We Love

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.

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.

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 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.

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.

Ainsley Harriott re-creates his favourite takeaway dishes - Indian, Chinese and Italian. Guests Anita Rani and Jeremy Pang also help the chef prepare dishes.