Ainsley's Gourmet Express

Drawing inspiration from Italy, Ainsley demonstrates how to rustle up something quick and gorgeous when there’s notime to do the shopping. All he needs are a few handy ingredients in the store cupboard and fridge, and – hey presto!– behold a tasty pistou pasta, roast onion and rocket salad, and crispy calamari. Guest chef Giorgio Locatelli makes aspeedy wild-mushroom risotto and, for dessert, there’s a handsome duet of crepes with wicked fillings.

Inspired by the fabulous food of Japan and the Far East, Ainsley shows just how easy it is to make perfect sushi and tempura in minutes, along with delicious prawns and peanuts pan-fried upon noodles and a Thai-style yellow pork curry. Top chef Clive Fretwell demonstrates the art of sushi-making and there's also a guide to the diversity of noodles on offer.

Ainsley is bubbling with holiday spirit in this programme as he conjures up just the recipe for gorgeous seaside food with the minimum of fuss and bother. There's hot-smoked salmon pate on toasted bagels, garlic-bay roast cod, and lobster and papaya salad on the menu, followed by a delicious banana split.

With characteristic energy and enthusiasm, Ainsley embraces fusion food – mixing together ingredients from differentcuisines. He has a fabulous twist on moules marinière – a curried mussel soup and – simply sensational bacon-and-cheese potato wedges, harissa-rubbed lamb and cardamom-scented hot chocolate. Inspirations come from Asia DeCuba’s Shaun Gilmore and London’s popular North African restaurant, Momo.

Quick and quirky dishes from the ever-cheerful chef this episode include creamy chicken tikka massala, paper potatopizza and delicious prawn pizzinis, rounded off with wicked white chocolate and raspberry muffins. Mmm…

Fresh from a shopping trip at Harvey Nichols’ food market, Ainsley shows just how easy it is to make fantastic partyfood with ingredients bought at the delicatessen. There are Parisian mustard sausage rolls, a fool-proof recipe forfalafel, warm sweet potato, roast tomato cheese salad and iced café latte cups. Henry Harris, head chef at the store’sFifth Floor restaurant brings his own fabulous deli food to the party. Sweet inspiration, in the form of biscotti, comesfrom Gerhard Jenne, the man behind Konditor and Cook’s amazing cakes and biscuits.