Ainsley Harriott demonstrates flavour-packed recipes and begins by exploring how spices can work wonders in food, making a brunch dish of ras el hanout shakshuka. Fellow chef and spice enthusiast Thuy Pham scours the markets looking for cooking inspiration for her chicken pho dish, while Ranj Singh pops in to the kitchen to cook butter chicken with turmeric rice and mango and mint yoghurt.

Ainsley Harriott explores the huge range of flavours, both savoury and sweet, that come from cheese. First up, he demonstrates how to make his manchego and chorizo stuffed chicken with roasted asparagus and cheesy potato gratin, before chef Sam Holland heads out to meet some passionate cheese makers. Later, Ainsley makes mini basque cheesecakes with orange compote.