Ainsley Harriott celebrates everything the sea and the seaside has to offer, making harissa-crusted cod with a quick chickpea, spinach and tomato stew, a spicy crab salad, and chargrilled chilli-lime pineapple. Meanwhile, Joseph Denison Carey learns about the fascinating world of seaweed and goes on a surprising picnic.

Ainsley shows that fruits and berries can add flavours to a savoury dish or be the start of a sensational dessert, starting with a jackfruit, butterbean and okra pimento pot.

Ainsley Harriott creates dishes featuring green vegetables, starting with his chicken and spring vegetable casserole, and adds leaves to a mac and cheese to give it a green twist.

Ainsley Harriott prepares dishes involving dairy products, including a Greek lamb burger topped with feta and mint, and a sweet pizza topped with apricots and blueberries, served with a delicious amaretto cream. Joseph Denison Carey gets a lesson in cheese-making.

Ainsley Harriott prepares dishes with a dash of sweetness, including Vietnamese caramel chilli chicken, and mustard and honey glazed beef and potato kebabs with horseradish dip. He also heads to Hampshire to take a stroll through the lavender fields and finds out how versatile the fragrant flowers are, then bakes a lemon drizzle and lavender traybake perfect for afternoon tea.

Ainsley Harriott makes recipes featuring grains and pulses, beginning with a summery dish of pan-seared sardines with a thyme-roasted vine tomato and bread salad, before preparing tikka kebabs with a chickpea salad.

Ainsley Harriott shows how herbs and spices can elevate any dish and take it from good to great, beginning with a lamb rogan josh packed with flavour.

Ainsley Harriott makes a selection of dishes out of tasty vegetables, including carrot and cardamom fritters, and pumpkin spiced cupcakes. He also heads to Devon to visit Darts Farm, where he gets a tour of the latest crops from the youngest generation of the family involved in the farm.

Ainsley Harriott focuses on recipes involving nuts and seeds, including trofie pasta with a pistachio and mint pesto, and chocolate and ginger florentines. Joseph Denison Carey finds out the secrets behind the award-winning Bakewell tart at Croots Farm in Derbyshire, while Ainsley decides not to compete with their tasty slice and makes a very special savoury version.

Ainsley Harriott returns to celebrates delicious food that gives people a boost, beginning with recipes made even more special with a dash or more of coffee or chocolate. He begins with a caponata served with fennel and cacao-rubbed pork, before making a chocolate swiss roll with a marmalade kick. Plus, Ainsley's friend and fellow chef Joseph Denison Carey is back as he takes to the road once more, starting by having a masterclass in hot chocolate.