Ainsley 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. 

On the road, he pays a visit to Willy Chase to find out about his Apple Cider Vinegar and the magic of his orchards – on the beach, Ainsley fires up the BBQ to make Chargrilled Chicken and Pineapple Chow Skewers with Coconut Slaw, using a dash of Willy's vinegar to add a delicious tang. 

Joseph pays a visit to Jade at Bitesize Bakehouse, whose handmade marshmallows are packed full of fruit for a masterclass in how to make the pillowy treats – inspired by Jade's use of fruit, Ainsley adds his twist to a classic and whips up A Wonderful Wandsworth Mess.

His last dish, Allspice Honey Duck with Chicory, Orange and Pomegranate Salad, is sure to impress yet simple to make.

Ainsley Harriott prepares food that contain honey, combining it with chilli for a lamb dish with potato, bean and mint dressing salad, and a honey and thyme caramelised pear, pecan and cheese tart. The chef also travels to North Wales, where he uses honey and spices to create fiery barbecue glazed pork ribs with mango, black bean and rice salad