Ainsley Harriott

Looking for a quick and tasty lunch recipe? Try this delicious CARIBBEAN-INSPIRED COUSCOUS SALAD A super speedy recipe full of the flavours of the Caribbean. Great for a light and summery lunch. Swap the chicken for ½ tin of black beans and/or avocado for a veggie version.   Serves 2 1 x packet of Ainsley Caribbean-inspired Couscous 1 cooked chicken breast or 100g of sliced roasted 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. #tastymealsmadeeasy #quickrecipe #speedylunch #quicklunch #healthylunch #AinsleyHarriott #ainsleycouscous

A bit of fun while making some tasty Paneer Skewers 😁 Get those ingredients intermingling! #ainsleysgoodmoodfood - catch up on ITVX #percypepper #outdoorcookingadventures #itvx @Rock Oyster Media

Mustard Snapper with Mango Chilli Chow 😋   Serves 4   4 snapper (or similar) fillets, boneless, skinless 100g plain flour 1 tbsp black mustard seeds 1 tsp chilli powder 2 tbsp fresh coriander, finely chopped 3-4 tbsp water 4 tbsp olive oil Salt & freshly ground black pepper   Mint dressing: 1 large handful of mint, finely chopped 1 small tub natural yoghurt. Juice of 1 lemon Pinch of chilli powder   Mango chilli chow 1-2 red onion, finely sliced 1 large handful of coriander 1-2 green chillies, seeded, thinly sliced 1 mild red chilli, thinly sliced 2cm of fresh ginger, grated 1 large firm green mango, peeled, finely sliced into strips Pinch of salt & freshly ground pepper   For the mint dressing: add the mint, lemon juice and yoghurt to a bowl and mix well. Add the chilli powder and season, stir and set aside.   To make the mango chilli chow, place the red onions in a bowl with the chillies, ginger, coriander and mango. Mix together, season and set aside.   On a plate, mix the plain flour with the black mustard seeds, chilli powder, chopped coriander and season with salt and a little black pepper. Dip the fillets into the flour and turn them over to cover both sides in the crust mix, remove and then using your fingers splash with water on both sides and repeat the process 2-3 times.   Heat the oil in a large frying pan over a medium heat and then place the snapper fillets into the pan. Cook on each side for 3-4 minutes until crisp and golden. Take out of the pan and drain on kitchen paper.   Place the mango chow on to a plate, top with the crispy mustard fish and serve with the mint dressing. Serve immediately. #ainsleyscaribbeankitchen #fishrecipe #recipesoftiktok

Summer salads and quick weekday meals are simple and tasty with Ainsley Couscous 😋 #quicklunch #summersalad #ainsleycouscous #speedylunch #ainsleyharriott #nocookmeals

One of my favourite recipes from Ainsley’s Mediterranean Cookbook - Spanish Style Chicken with Saffron Potatoes 😋 Vibrant and full of flavour. Recipe on my website or in the cookbook x #itvx #cooking #recipes

Photos from the Tric Awards last week. Lovely time celebrating the talent behind TV, radio and online with Tric fundraising for @Bright Young Dreams . Always fun to attend with my good mate (and Calypso Twin) Paul Boross. Congratulations to all the award winners 👏🏾 #tricawards #TRIC #fundraiser