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 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.