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In the home of fusion cooking, Ainsley makes a seafood laksa and black pepper prawns. There's also a roadside spicy peanut, mango and chilli salad.
In Fes, in Morocco, Ainsley visits the sprawling medina and cooks pastilla pie, tagine with rose couscous, and chicken kebabs
Ainsley is on the final leg of his Street Food journey in Amman in Jordan, where recipes include a secret Bedouin method of slow-cooking whole spiced lamb