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

Ainsley heads to Hampshire to try his hand at harvesting asparagus before rustling up a brilliant one-pot asparagus and artichoke orzo with spinach and pine nuts.