Ainsley's Caribbean Kitchen

Ainsley Harriott's first stop is Jamaica, the island where his father grew up. He rediscovers the country that has long been linked to great food, music and culture.

Ainsley continues his culinary journey in Jamaica. He cooks up charcoal grilled lamb cutlets on the beach, tries the country's best jerk chicken and tours a coffee plantation.

Ainsley is in Trinidad, and heads to the market for fantastic local ingredients to make a grilled tamarind tofu with callaloo pesto. And, he whips up a coconut Caribbean chai.

Ainsley continues his culinary trip in Tobago, where cooks up curried crab with roti. Later, he checks out the catch of the day for making a mustard fish with a mango chili chow.

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.