Ainsley's Mediterranean Cookbook
Make your own or buy a bottle and discover how to put this rich syrup to sweet and savoury uses.
Saffron is the most expensive spice in the world, but there are so many reasons why you'll still want to buy it.
From jammy buns to Greek doughnuts, these sticky, syrupy creations make getting messy a sweet delight.
A Spanish cooking teacher shares a spinach dip recipe given to her family by convent nuns.
'Espinacas labradas' means carved spinach; the dish gets its name from the lines traditionally drawn on the top of the dish. It is said to be a reference to the...
Whether you like your garlic strong enough to ward off a vampire or a background hum, there's a sauce to suit.
A mix of up to 30 spices, this endlessly variable blend is great in everything from a tagine to ice-cream!
Snack it, stack it or turn it into a wonderfully soggy sauce mopper.
From haloumi bake to sweet desserts, channel some Ainsley Harriott happiness with these recipes from the singing, smiling chef.
Enjoy a summer of Mediterranean cooking the Ainsley Harriott way, with your chance to win a copy of his newest cookbook.
Make everything from brownies to braises, and discover how to make a chestnut 'smile'!
From lessons in pasta and pottery to vibrant markets and al fresco cooking, this is a gleeful journey full of laughs and good food. And singing. Lots of singing.
Seadas is a crisp Italian pastry that's hard to describe. For third-generation gelato-maker Sal De Luca, it tastes like a welcome home.