Sat, Apr 4, 2020
Ainsley Harriott hops across to the Italian island of Sardinia, where his first stop is the beachside Ristorante La Spigola for a taste of chef Roberto's modern take on Italian dining. He also gets immersed in a classic Sardinian culinary experience, cooking suckling pig over an open fire, has a masterclass in making the local pasta Jiusoni and learns about another island speciality, casizolu cheese.
Sat, Apr 25, 2020
Ainsley's exploration of Marrakesh continues and this time he's getting his hands dirty as he gets a pottery lesson from Mr Mohammed who's been making tagine pots and the like for over 50 years. Back in his riad kitchen, harissa and preserved lemon chicken skewers are on the menu, served with a delicious creamy garlic and mint sauce.