Ainsley's Caribbean Kitchen

Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery.

Ainsley is in the island paradise of Barbados. He cooks up a dish of roasted breadfruit, salt fish and lobster. Plus, he checks out a Bajan bakery and makes pineapple French toast.

Ainsley takes a culinary tour of St. Lucia. He makes chicken bois bande with white chocolate mash potato, chocolate drop scones and mango coconut daquiris.

In Dominica, Ainsley heads into the rainforest to the island's most famous waterfall. He makes twice-fried plantains on the beach and serves up flavoursome calypso chicken.

Ainsley heads to the dreamy shores of Antigua. He visits a popular roadside food shack and prepares chargrilled citrus salted prawns with a hot pepper sauce.

In Antigua's public market, Ainsley meets formidable fruit and veg stallholder, Mrs Douglas. Later, he prepares coconut lobster tempura with a rum pineapple salsa.