Ainsley is on a foodie voyage across the Mediterranean and this week he explores the Nuoro region of Sardinia where his guide Claudio takes him to meet his parents who run a tiny local bakery specialising in pane carasau, a thin crispy bread that's found all over the island.

Ainsley uses some in his first dish, pane frattau, layers of bread, tomato sauce and cheese topped with a poached egg, brunch is served.

Next Claudio takes Ainsley his family's citrus farm to discover a uniquely Sardinian fruit, the pompia. A citrus so bitter it's never eaten raw but makes a fabulous liqueur, which Ainsley uses in his Pompia Paradiso cocktail. 

Then its off into the hills to cook a traditional sheep stew with some real-life shepherds before visiting one of the islands ancient archaeological sites and cooking up a true Italian classic, with a Sardinian twist, fregola minestrone.

Ainsley's exploration of Marrakesh continues and this time he's getting his hands dirty as he gets a pottery lesson from Mr Mohammed who's been making tagine pots and the like for over 50 years. 

Back in his riad kitchen, harissa and preserved lemon chicken skewers are on the menu, served with a delicious creamy garlic and mint sauce.