Ainsley Harriott

A super quick & tasty lunch with Ainsley Couscous 😋 HOT HONEY HALLOUMI, COUSCOUS & HUMMUS WRAPS Wraps are great to make for a quick and tasty lunch and adding our flavoured couscous to the filling makes for a delicious and satisfying bite. The sweet honey with a kick of chilli works beautifully with the salty halloumi. The ingredients can be prepared in the time it takes for the couscous to become nice & fluffy. Share your speedy #ainsleycouscouscreations   Ingredients: 1 x packet of Ainsley Tomato & Chilli Couscous 1 block of halloumi 1 carrot 1 tbsp light olive oil ¾ tsp chilli flakes 3 tbsp runny honey 4 medium soft wheat or corn tortilla 4-5 tbsp shop bought hummus Large handful of baby spinach leaves   Prepare the couscous according to the packet instructions.   Heat a frying pan or griddle over a medium-high heat. Slice the halloumi into 1cm thick strips and grate the carrot. Heat 1 tbsp of oil and the chilli in the pan and fry the halloumi slices for a minute on each side. Drizzle with the honey and cook for a minute longer.   Meanwhile warm the tortilla according to the packet instructions.   Spread the tortilla with some hummus, top with couscous, carrot, spinach and the honeyed halloumi. Drizzle with any honey from the pan and roll up the tortilla. Enjoy! #AD #tastymealsinminutes #ainsleycouscous #couscouscreations #quicklunch #lunchrecipe #EasyRecipe #halloumi #wraps #tastyfood #quickrecipes #Recipe

Looking for a quick and tasty lunch idea? Here’s a super speedy salad recipe that can be made in minutes 👇 CARIBBEAN-STYLE COUSCOUS SALAD Great for a light and summery lunch. Swap the chicken for ½ tin of black beans and/or avocado for a tasty veggie version.   Serves 2 1 x packet of Ainsley Caribbean-inspired Couscous 1 cooked chicken breast or 100g of sliced cooked chicken 1 mango 1 red pepper ½ red onion Handful of coriander ½ lime 1 tbsp olive oil Splash of hot pepper sauce   Prepare 1 x packet of Ainsley Caribbean Couscous according to the packet instructions.   Meanwhile slice or chop the chicken breast (if needed), chop 1 mango, dice 1 red pepper, finely slice ½ red onion and roughly chop the coriander.   In a small bowl mix together the lime juice, olive oil and hot sauce and season to taste.   When the couscous is ready, fluff with a fork and toss through the ingredients. Drizzle with the dressing and serve. Share your speedy #ainsleycouscouscreations 😁 #tastymealsmadeeasy #quickrecipe #speedylunch #quicklunch #healthylunch #AinsleyHarriott #ainsleycouscous

A memory from Ainsley’s Mediterranean Cookbook 😁 Got to love a bit of rosemary! x #justforyou #seriesclip #throwback #throwbackthursday #ainsleysmediterraneancookbook

You’ve got to try this super speedy and super tasty EGG FRIED COUSCOUS WITH CHILLI GINGER PRAWNS 😋 Fantastic for a quick and easy lunch or supper. Using Ainsley Couscous gives a real flavour kick and makes a lovely change from the usual rice. Topped with Chilli Ginger prawns it’s a real winner.  Use raw prawns if you prefer – just cook for a little longer. Share your speedy #AinsleyCouscousMeals Serves 2   1 x packet of Ainsley Spice Sensation Couscous 2 eggs, beaten 1 tbsp vegetable or sunflower oil 1 tbsp soy sauce 1 tsp sesame oil good pinch of chilli flakes 2 spring onions, sliced on the angle Freshly ground pepper   1-2 tsp Chinese Chilli Oil or Chilli Crisp 4 cm fresh root ginger, peeled and grated 165g cooked king prawns 2 tsp soy sauce ½ tsp sesame seeds (optional) Coriander leaves (optional)   Prepare the couscous according to the packet instructions and fluff with a fork. Set aside to cool.   In a small frying pan, heat the chilli oil and ginger over a medium-high heat. Add the prawns and cook for a couple of minutes until heated through. Splash in a little soy sauce and toss. Keep warm.   Meanwhile heat the oil in a wok over a medium-high heat. When hot tip in the beaten egg and cook for a couple of seconds before stirring with a wooden spoon to break up. When just scrambled add the couscous and toss through. Add the soy sauce, sesame oil, chilli flakes and stir. Season to taste. Add half the spring onions and toss through to warm through.   Serve the egg fried couscous, topped with the prawns, sprinkled with sesame seeds and garnished with the remaining spring onions and coriander. Tasty Meals in Minutes with Ainsley Couscous. Share yours! #tasymealsinminutes #ainsleycouscous #tastymealsmadeeasy #Recipe #EasyRecipe #quickrecipes

⭐️ Tasty meals made easy ⭐️ VEGETABLE, CHICKPEA & OLIVE TAGINE WITH MOROCCAN MEDLEY COUSCOUS Using our super easy Moroccan Tagine Flavour Bomb this tasty vegetable and chickpea tagine is full of flavour and quick to cook for a weeknight dinner. You can mix up the veggies to whatever you have available. Share your #flavourbombcreation   Serves 4 1 tbsp olive oil 1 onion, peeled and chopped 1 x Ainsley Moroccan Tagine Flavour Bomb* 1 x 400g tin of chopped tomatoes 450g potatoes, peeled and chopped 2 carrots, peeled and chopped 1 large courgette, chopped into chunks 1 x 400g tin chickpeas, drained Handful of pitted green olives 40g baby spinach leaves 1-2 packets of Ainsley Moroccan Medley Couscous Handful of fresh coriander, roughly chopped Almond flakes, toasted, to garnish (optional)   Heat the oil in a large deep-sided frying pan or casserole. Add the onion and cook for 6-8 minutes until soft and lightly golden. Stir in the Ainsley Flavour Bomb and then the tomatoes. Add the potatoes, carrots, courgettes, chickpeas and 200ml of water. Bring to the boil and then reduce the heat and cover. Simmer for 15-20 minutes or until the vegetables are tender. Add the olives and cook uncovered for a further 5 minutes.   Meanwhile prepare the couscous according to the packet instructions.   Stir the spinach into the tagine until just wilted and check for seasoning. Serve the tagine with the Ainsley couscous and scatter with coriander and the toasted almonds, if using. *our range of Flavour Bombs are available from selected Asda stores - find them next to the stock cubes! #tastymealsmadeeasy #Recipe #EasyRecipe #weeknightdinner #ainsleycouscous #ainsleyflavourbombs #goodmoodfood

⭐️Tasty meals made easy ⭐️ Looking for easy recipe ideas for weeknight dinners? Here’s an EASY CARIBBEAN CHICKEN, POTATO & SPINACH CURRY using our Ainsley Flavour Bomb (available from Selected Asda* stores). A quick and tasty meal full of Caribbean flavour to spice up your week 😋🌶️   Serves 4 4-6 chicken thighs, skinless, boneless, cut into 3cm chunks 1 x Ainsley Caribbean Curry Flavour Bomb 2 tbsp oil 1 onion, peeled, chopped 2 cloves of garlic, minced 1 large floury potato, peeled, chopped into 1-2cm chunks 2 spring onions, sliced 1 x 400g tin of coconut milk 2 large handfuls of baby spinach leaves Handful of coriander, roughly chopped (optional) 1 lime, ½ for squeezing, ½ sliced into wedges   Put the chicken in a bowl and add 2 tsp of the Flavour Bomb. Stir to coat and set aside to marinate.   Heat the oil in a large deep-sided frying pan or casserole over a medium heat. Add the onion and cook for 6 minutes until softened and beginning to colour. Add the garlic and cook for 30 seconds. Add the chicken and cook for 5-6 minutes until golden on all sides. Stir in the remaining Flavour Bomb. Add the potatoes and spring onions and stir, adding a splash of water if needed. Pour in the coconut milk, cover and simmer gently for 10 minutes. Remove the lid and simmer for another 10 minutes or until the chicken is cooked and the potato is tender. Add the spinach and stir through until wilted. Stir through half the coriander and a squeeze of lime.   Serve with Ainsley Caribbean-inspired couscous or rice and garnish with the remaining coriander and lime wedges for squeezing. * you can find our range of Ainsley Flavour Bombs next to the stock cubes in selected Asda stores #tastymealsmadeeasy #ainsleyflavourbombs #easydinners #Recipe #goodmoodfood #DinnerIdeas #weeknightdinner #worldofflavour #easymeals

My deliciously fresh and vibrant PEA & MINT SOUP WITH CRISPY PANCETTA & HERB AND FETA TOASTS from Ainsley’s Fantastic Flavours. Recipe below👇 (Recipe clips from Ainsley’s Fantastic Flavours - watch the full recipe and the series on ITVX)   Serves 4   25g butter 1 small onion, chopped 1 small clove of garlic, chopped 450g defrosted petit pois a good pinch of sugar 750ml chicken or veg stock, more if needed sea salt & freshly ground black pepper 8-10 mint leaves, plus extra to garnish ½ lemon for squeezing 65g diced pancetta (swap for toasted seeds if veggie) 4 tablespoons crème fraiche   8 slices of baguette extra virgin olive oil, for brushing 150g feta, crumbled 3 tbsp crème fraiche or Greek yoghurt zest and juice of ½ lemon 1 tbsp finely chopped mint 1 tbsp finely chopped dill   Preheat the oven to 190C/170Cfan   Lightly brush/drizzle each baguette slice with extra virgin olive oil on both sides. Bake for 12-15 minutes until lightly golden, turning once.   Meanwhile, melt the butter in a pan over a medium heat, add the onion and cook for 4-6 minutes until softened but not coloured. Add the garlic and cook for 30 seconds until fragrant. Add the peas, sugar and stock. Bring to the boil and season to taste. Reduce the heat, stir in the mint and a squeeze of lemon and simmer gently for 4-5 minutes.   Meanwhile heat a small frying pan over a medium-high heat and add the pancetta. Fry until cooked through and crispy. Remove from the pan and drain on kitchen paper.   Carefully pour the soup into a food processor and blend to a puree, then pour back into the pan. Gently reheat, adding a little more stock if you like a thinner soup, and check for seasoning.   In a bowl loosely mash together the feta, crème fraiche or yoghurt, lemon zest, the herbs and a squeeze of lemon juice, making sure you keep plenty of texture. Season with black pepper. Spread the feta on to the toasts just before serving.   Ladle the soup into warmed soup bowls. Dot a little crème fraiche into each one and top with some pancetta pieces. Garnish with mint leaves and serve immediately with the feta toasts. #pearecipes #peasoup #ainsleysfantasticflavours #EasyRecipes #souprecipes #foodtiktok #rockoystermedia #itv #souptok #tastyfoodmadeeasy

Who remembers Percy Pepper?! I’ve still got the same pepper mill in my kitchen 😁 #percypepper #timeflies #oldphotos #memories

Always fun when filming outside 😄. You’ve got to feel sorry for the sound crew! xx #behindthescenes #onlocation #outtakes #rockoystermedia #filming

A naughty but nice sweet treat from Ainsley’s Good Mood Food (you can watch the full recipe and episodes on ITVX ). Recipe 👇 CHOCOLATE & ORANGE MARMALADE SWISS ROLL A swiss roll is a real nostalgic treat and I’ve jazzed up a classic childhood favourite with a Cointreau buttercream and a hint of marmalade. You can leave out the alcohol if cooking for the kids and use a little orange juice.   4 eggs, separated 65g granulated sugar ½ tsp vanilla extract 65g golden caster sugar or caster sugar 50g butter, melted and cooled 65g plain flour 1 tsp baking powder 3 tbsp good quality cocoa powder zest of ½ orange pinch of salt   100g butter, softened 200g icing sugar 1-2 tbsp Cointreau or orange liqueur zest of ½ orange 4 tbsp orange marmalade   100g good-quality dark chocolate (min 70% cocoa solids) 30g butter 140ml double cream, room temperature To decorate, candied orange zest   Preheat the oven to 180C/160Cfan/gas 4. Grease and line a 36cm baking tray with baking parchment leaving a generous overhang.   In a bowl whisk the egg whites until frothy. Gradually add the granulated sugar, whisking until you have soft peaks.   In a large bowl beat the egg yolks, vanilla extract and caster sugar until pale. Whisk in the melted butter. Sift in the flour, baking powder and cocoa powder and fold in the orange zest and salt until combined.   Use a spatula to gently fold in a little of the egg white mixture to loosen and then fold in the rest until combined, being careful not to knock out any air. Pour into the lined baking tray and tap the tray to spread it out and remove any air bubbles.   Bake for 10-12 minutes or until the top of the sponge springs back when pressed – don’t over bake. Leave to cool in the tin for 8-10 minutes.   Place a piece of baking paper approx. 30cm by 40cm on your counter or worktop and dust lightly with a little caster sugar or cocoa powder to prevent sticking. Turn out the cake onto the paper and peel off the baking paper that was on the bottom of the cake as it baked. Gently and slowly roll up the cake with the new piece of baking paper. Leave to cool completely, speeding up the process by chilling in the fridge if you prefer.   Meanwhile prepare the buttercream filling. In a bowl beat the softened butter until pale and gradually add in the icing sugar. Add 1-2 tbsp Cointreau and add the orange zest. Mix well until combined.   Gently unroll the cooled sponge and spread with a thin layer of marmalade. Then spread over the buttercream. Gently re-roll the sponge but this time remove the baking paper as you roll. Cover and chill, seam side down for 30 minutes.   To make the ganache topping place the chocolate and butter in a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Add the cream and stir until melted and combined. Remove from the heat and allow to cool for 5 minutes. Place the sponge roll, seam-side down on a wire rack and evenly pour the ganache over the top, tapping the rack gently for a smooth finish. Chill for 25-30 minutes. Decorate the roll with candied orange slices or zest. #recipesoftiktok #ainsleysgoodmoodfood #baking #cake #chocolaterecipe #cakerecipe #FoodTok #Recipe #deliciousfood

Just a reminder that if you missed Ainsley’s Taste Of Malta (or just want to watch again 😁) you can watch all the eps on @ITVX . Hope you enjoy it! xx #ainsleystasteofmalta #malta #traveltiktok #foodshow #maltafood