Ainsley pays tribute to humble grains and pulses, and cooks pan-seared sardines with thyme-roasted vine tomato and bread salad, and zingy tikka kebabs with a chickpea salad. Plus, he visits Roam, a business making the most out of grains with a brewery and bakery all in one site.

Ainsley adds a little sweetness to his dishes, starting with a Vietnamese caramel chilli chicken. Plus, he bakes a lemon drizzle and lavender traybake cake, perfect for an afternoon tea. Ainsley also fires up the barbecue and makes a delicious mustard and honey glazed beef with baby potato kebabs and horseradish dip.