Ainsley Harriott takes a culinary tour of the Caribbean, visiting the islands that have inspired his cooking. His first stop is Jamaica, where his father grew up. He visits the island's famous Coronation Market and a Rastafarian farm-to-table restaurant, where he learns to make ackee-stuffed ravioli. He also takes a trip to the villa where Ian Fleming created James Bond.

Ainsley Harriott continues his tour of Jamaica, taking a trip into the Blue Mountains to learn the secrets of the region's famous coffee. He also visits one of the island's most acclaimed jerk chicken establishments and tries to get his hands on their secret recipe, before whipping up a mango and pineapple milkshake at famous hotel Jamaica Inn.

Ainsley Harriott explores Trinidad, where he visits a Hindu temple built on land reclaimed from the sea, prepares grilled tamarind tofu with callaloo pesto, and samples a local speciality - curried chickpeas in a fried bread roll. On a visit to Maracas Bay, he makes a coconut Caribbean chai.

Ainsley takes the 20-minute plane trip to the island of Tobago, where seafood is king. Starting off with a trip to see Miss Trim - who cooks up the best crab `n' dumplings on the island, Ainsley is inspired to cook his own version of Tobago blue crab with hand clapped roti. Ainsley's next stop is to see Kenneth and Alison Sardinha, who teaches him about Tobago cuisine whilst whipping up a dougla rum chicken dish. Heading across the island to the fishing village of Charlottesville.

Ainsley's Caribbean adventure continues on Grenada, known as the Spice Island. He meets up with chef Brian Benjamin, who teaches Ainsley about the national dish of Oil Down, a stew bursting with the flavours of Grenada. Exploring the island, Ainsley takes a trip to Dougaldston Spice Estate to find out more about the islands biggest export- nutmeg - so important to the island it appears on the national flag.

Ainsley is on an island that is close to his heart, and one he's visited many times - Barbados. Starting his Bajan adventure, Ainsley goes in search of some elusive green monkeys in Welchman Gully, famed for its lush vegetation and the place where grapefruits were first discovered. Moving to the south of the island, Ainsley visits chef Damian Leech at his restaurant Cocktail Kitchen. An innovator in Bajan cuisine, Damian has previously held the title of `Caribbean Chef of the Year'.