Ainsley's Good Mood Food
Catching up on Ainsley's Good Mood Food?
Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!
45:09Ainsley is rejoicing in everything the sea and the seaside has to offer. His first cook is a great way to spice up midweek meals, harissa crusted cod with quick chickpea, spinach and tomato stew, speedy and tasty.
45:20Fruits and Berries take centre stage in all the dishes in today's show. Ainsley shows that fruits and berries really can add amazing flavours to a savoury dish or be the start of a sensational dessert.
45:21A dose of greens is sure to make you feel good and Ainsley's dishes are packed with them. On his visit to Vertical Future, Ainsley gets a glimpse at how we can grow fresh produce in a revolutionary way. He takes home some tasty leaves and adds them to a mac and cheese to give it a green twist.
45:19Ainsley is celebrating dairy and all the wonderful things that can be made with it. His first dish brings a taste of the Mediterranean with a Greek lamb burger topped with feta and mint. Ainsley then takes a road trip to the West Country to meet a man whose passion for steak led him to start making butters, and inspired by...
45:15Ainsley is feeling sweet in today's show, and has added a little sweetness to his dishes, starting off with Vietnamese caramel chilli chicken, a spicy and sweet one-pan wonder! He then bakes a lemon drizzle and lavender traybake cake perfect for afternoon tea.
44:54Ainsley pays tribute to humble grains and pulses, making the most of their versatility and taste in all his dishes. First up is a sumptuous summery dish of pan-seared sardines with thyme-roasted vine tomato and bread salad.
44:45In today's show, Ainsley shows you how herbs and spices can elevate any dish and take it from good to great. He gets things going with a lamb rogan josh, packed with flavour.
44:13A veggie packed diet is a great way to feel good. Ainsley is working through the veg patch and making dishes filled with tasty vegetables. His first dish is a Harriott house favourite.
45:17
In today's show nuts and seeds take centre stage in all Ainsley's dishes. He kicks things off with a dish from his travels, trofie pasta with a pistachio and mint pesto.
44:49In his kitchen, Ainsley has some delicious dishes made even more special with a dash of coffee or chocolate. Starting with an Italian classic, a caponata served with fennel and cacao rubbed pork.
Season 1
44:49
44:49Coffee and chocolate are sure to perk you up. Join Ainsley as he shows how to use them in both sweet and savoury dishes, starting with a quick and easy one pot that is sure to warm your cockles - three bean and pepper chilli pot.
45:16Ainsley uses one of his favourite spices to make lamb kofta with sumac onions served with flatbreads and chilli-mint yoghurt.
45:08Leafy greens are guaranteed to make you feel good, and all today’s dishes have a healthy portion of the glorious green stuff. Starting with breakfast muffins so tasty you will want them for breakfast, lunch, and dinner.
45:21Ainsley is celebrating some unsung heroes who are the start of so many wonderful meals… grains and pulses. First up a taste of the Mediterranean with Seared Tuna, Mixed Tomato and Bean Salad with an Anchovy and Tomato Dressing.
44:32Ainsley is getting his five a day as vegetables are the star of all today’s recipes. There’s a spicy start with his crispy cauliflower bites with a kickin’ Korean sauce, great for sharing.
45:16Ainsley is using nuts and seeds to create all his tasty dishes in today's show, His first recipe roasted beetroot, candied walnut and goat's cheese salad is full of earthy flavours using nuts.
45:00Ainsley is buzzing around in his kitchen again as he cooks using honey. He combines honey and chilli for his first dish, honey-chilli spiked lamb with a potato, bean and mint dressing salad.
45:17Ainsley is EGG-xited to explore the wonderful world of eggs. He kicks things off with a delicious breakfast hash with nduja and kale for a spicy start to the day
44:51Ainsley is feeling fruity! In this episode, all his dishes use fruit - he begins with a dish from his travels, Rose Harissa Chicken Tagine with Apricots and Chickpeas.
45:32Ainsley is inspired by the tastes and delights of the seaside - he starts with a taste of Italy making his crab and lemon linguine with pangrattato. He heads off on a seaside adventure with expert forager Alysia Vasey to find out what edible treats are growing on the shorelines.