Ainsley's Caribbean Kitchen

Chef Ainsley Harriott takes a trip across the Caribbean, visiting the islands that have inspired his cooking from an early age; Ainsley's first stop is Jamaica; he visits Coronation Market.

Carrying on his Caribbean adventure in Jamaica, Ainsley takes to the water of the Martha Brae river to learn about the area and to experience the beauty of the river.

Ainsley heads to Trinidad, where a melting pot of cuisines and cultures awaits him; using local ingredients, he makes grilled tamarind tofu with callaloo pesto.

Ainsley takes a 20-minute plane trip to the island of Tobago; he is inspired to cook his own version of Tobago blue crab and learns about Tobago cuisine.

On Grenada, Ainsley meets up with chef Brian Benjamin, who teaches Ainsley about the national dish of Oil Down, then he takes a trip to Dougaldston Spice Estate to find out more about the island's biggest export: nutmeg.

Starting his Bajan adventure with Barbados, Ainsley goes in search of some elusive green monkeys in Welchman Gully, famed for its lush vegetation and the place where grapefruits were first discovered, then visits the restaurant Cocktail Kitchen.