Ainsley Harriott celebrates the Bahamas' festival spirit, has a fritto misto masterclass with chef Scott Conant and serves up barbecue jerk-spiced chicken.

Ainsley Harriott cooks grouper Nassau-style, has a lesson in 'conch-servation', and heads into his beach kitchen to make rum punch chicken wings.

Ainsley Harriott explores the roots of Bahamian history while also making a hearty island veggie stew pot and a warm Johnny cake.

Ainsley Harriott explores Greek-Bahamian flavours and a wine cellar with a 'million-dollar' wine rack before cooking up pork skewers in his kitchen.

Ainsley Harriott tours a rum distillery and an island rum cake factory, a trip which offers inspiration for a Bahama Mama tiramisu.

Ainsley Harriott enjoys some Bahamian fusion food and drink before going completely bananas in the Bahamas with a super-sweet seaside bake.

Ainsley Harriott starts the day Bahamian-style with coffee and a fish dish at a shack, then makes a plantain-and-sweet-potato rosti.

Ainsley Harriott dives into honey, sugarcane, and the Bahamas' beloved guava duff as he creates coconut-lime creams with a crunchy Bahamian twist.

Ainsley Harriott explores the Bahamas' home-grown side as he finds out how to grow salad vegetables without soil at Blue Fields, picks ingredients straight from the trees at Chiccharney Farms and discovers the magic of the mangroves. Once back in his beachside kitchen, Ainsley proceeds to cook a whole snapper.

Ainsley Harriott focuses on Bahamian comfort food as he serves up prawn and coconut fritters with a pickled coconut slaw.