Ainsley Harriott prepares egg-based dishes, making a breakfast hash with nduja and kale for a spicy start to the day, as well as blueberry and almond clafoutis with cardamom cream, and brioche French toast with orange and honey-roasted figs

Ainsley Harriott uses nuts and seeds to create tasty dishes, including a roasted beetroot, candied walnut and goat's cheese salad. He also visits the Funky Nut Co for a tour with founder Julian, who makes peanut butter with a difference, while, back in his own kitchen, Ainsley uses a very special peanut butter in his hearty sweet potato, spinach and peanut stew.