Ainsley's Caribbean Kitchen - Season 1

Ainsley's first stop is Jamaica. He visits Coronation Market, where farmers from all over Jamaica head at the weekends to sell their produce - the best way to explore truly local ingredients. He gets a taste of the tropical weather and takes refuge in a Rastafarian Farm. Finally, he meets up with English chef Tim Kensett, and tours the home of Ian Fleming.

Carrying on his Caribbean adventure in Jamaica, Ainsley takes to the water of the Martha Brae river to learn about the area and the experience the beauty of the river and travels up into the Blue Mountains to find out about the UNESCO heritage site and it's world famous coffee. Ainsley attempts to get the secret recipe from one of the best jerk chicken joints in Jamaica, Scotchies – and the cooks his spatchcock jerk chicken.Finally, the host whips up a cooling mango and milk pineapple shake at Jamaica Inn, a hotel on the north coast of Jamaica which has played host to the likes of Winston Churchill, Marylin Monroe and Noel Coward.

Ainsley's Caribbean Kitchen heads to Trinidad, where a melting pot of cuisines and cultures awaits him. With local chef Debra Sardinha as his guide, Ainsley explores Port of Spain's market in search of ingredients for his first recipe, Grilled Tamarind Tofu with Callaloo Pesto.

Whilst at the market, the street food stand entices Ainsley to try one of Trinidad's specialties – Doubles – curried chickpeas in a fried bread roll. Intrigued by the local dishes, Ainsley visits Tara, to get a lesson in another specialty – the Roti.

Exploring the country, Ainsley visits The Temple in The Sea, a Hindu Temple built on land reclaimed from the sea.

Finishing up his Trinidadian experience, Ainsley couldn't leave this diverse country without a trip to Maracas Bay, known for it's stunning beach but also for the many stands selling the same dish – Bake and Shark. Inspired by the cultural diversity of the island, Ainsley whips up a Coconut Caribbean Chai, the perfect drink to end his Trinidad adventure.

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's.

Ainsley's next stop is to see Kenneth and Alison Sardinha, who teach him about Tobago cuisine whilst whipping up a dougla rum chicken dish.

Heading across the island to the fishing village of Charlottesville, Ainsley helps bring in the catch of the day and picks up some fish for his recipe – mustard fish and mango chili chow.

The chef ends the day with a relaxing boat trip to experience the Nylon Pool, where locals claim the water here has the ability to rejuvenate anyone lucky enough to swim in it. To reflect his experience at Nylon Pool, Ainsley wraps up his time in Tobago by mixing up a bluewater breeze cocktail.

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.

In this episode, 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 a Welchman Gully, famed for its lush vegetation and being the place where Grapefruits were first discovered.

The beautiful island of St Lucia is the next stop for Ainsley's Caribbean Kitchen, and what better way to appreciate the island than by seeing it by boat?

The wild rainforests of Dominica hide many waterfalls and rivers – Ainsley takes a trip to its most famous waterfall, the Emerald Pool. Ainsley then cooks up a storm on the black sands of Picard Beach, whipping up his Tostones aka Twice Fried Plantains.

Ainsley visits Daria Eugene – an expert in Dominican Cuisine, to learn about Titiwi, tiny fish that gather in the rivers of Dominica at certain times of the month. These tiny fish play centre stage in Darias ‘Titiwi Accra', which she teaches Ainsley to make.

Ainsley's next stop is at the Kalinago Community where he learns about the tribe and their famous Cassava Bread, which he takes back to the beach with him, and pairs it with his recipe for Calypso Chicken. And his cocktail this week is based on the Caribbean drink Sorrel, which is usually served at Christmas and New Year.

The penultimate episode of Ainsley's Caribbean Kitchen sees Ainsley travel to Antigua, to experience the island of sea and sun. His first stop is at the English Harbour, to meet with local historian Dr Reg Murphy to get an insight into the history of the island. Cocktails are the flavor of the day, when Ainsley has a masterclass in being a mixologist from the head bartender at Carlisle Bay Hotel.

As Ainsley's adventure in the Caribbean draws to a close – he's saved the best for last. As he explores Antigua further, he meets the formidable Mrs Douglas, who runs the best fruit and veg stall in Antigua. Here Ainsley picks up some of the famous Antiguan Black Pineapples for his Lobster Pina Colada with Rum Pineapple recipe.

Carrying on the rum theme, Ainsley visits Nicole's Table – a cookery school in the hills of Antigua, where Nicole and Ainsley make a beautiful Rum Butter Cake together.

Any trip to Antigua wouldn't be complete without a Sunday night at Shirley Heights, with a stunning view over the English Harbour, this party has been running every week for the past 30 years, and Ainsley's final cocktail recipe –Tropical Fizzy Perfection – is the best way to go out with a bang.