Ainsley's Good Mood Food

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Ainsley's Good Mood Food
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Ainsley 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.

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Season 2
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Fruits 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.
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A 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.
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Ainsley 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...
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Ainsley 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.
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Ainsley 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.
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In 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.
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A 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.
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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.
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In 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
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Ainsley is getting his 'five a day' as vegetables are the star of all of today’s recipes. There’s a spicy start with his crispy cauliflower bites, matched by a kickin’ Korean sauce, great for sharing.
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Coffee 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.
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Ainsley uses one of his favourite spices to make lamb kofta with sumac onions served with flatbreads and chilli-mint yoghurt.
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