Ainsley Harriott

Ainsley Harriott (born 28 February 1957) is an English chef, television presenter, and entertainer. He is known for his BBC cooking shows Can’t Cook, Won’t Cook and Ready Steady Cook.

Harriott was born in Paddington, London on 28 February 1957, to the pianist and singer, Chester Leroy Harriott (1933–2013), and his wife Peppy. He has Jamaican heritage. Harriott trained at Westminster Kingsway College (formerly Westminster Technical College), and obtained an apprenticeship at Verrey’s restaurant in the West End, later working as a commis chef.

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Enjoy a delicious veggie curry for #NationalCurryWeek with Ainsley’s Chickpea a…

Enjoy a delicious veggie curry for #NationalCurryWeek with Ainsley’s Chickpea and Spinach Curry: CHICKPEA AND SPINACH CURRY WITH FLATBREAD Serves 4 Ingredients: 6 tbsp sunflower oil 1 onion, thinly sliced 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 2 green chillies, finely chopped 2 tbsp Madras curry powder 600ml (1 pint) vegetable stock 1 x 200g (7oz) tin chopped tomatoes 225g (8oz) baby new potatoes, halved 1 x 400g (14oz) tin of chickpeas, rinsed 225g (8oz) baby spinach…

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Chicken and spinach curry with flat breads

It’s #NationalCurryWeek so here’s a link to Ainsley cooking up a tasty Chicken and Spinach Curry for the guys at This Morning: Chicken and spinach curry with flat breads Entertaining friends and family this Bank Holiday? Make the most of the long weekend with a fast and easy meal idea from Ainsley Harriott – his chicken and spinach curry with flat breads will not only feed a crowd, it’s guaranteed to please everyone, whatever the weather! Source

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Easy, quick and delicious lunchbowl ideas using Ainsley Couscous – here we’ve us…

Easy, quick and delicious lunchbowl ideas using Ainsley Couscous – here we’ve used chopped avocado, yellow pepper, cucumber, cherry tomatoes and pistachios & pumpkin seeds with fresh parsley & sriracha mayo. What’s your favourite combo? Follow us on Instagram @ainsleyfoods for more ideas! Easy, quick and delicious lunchbowl ideas using Ainsley Couscous – here we’ve used chopped avocado, yellow pepper, cucumber, cherry tomatoes and pistachios & pumpkin seeds with fresh parsley & sriracha mayo. What’s your favourite combo? Follow us…

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#ainsleyfoodsWe love using #seasonal produce with our couscous . Try roasting a…

#ainsleyfoods We love using #seasonal produce with our couscous 😋. Try roasting a whole butternut squash with chilli flakes and garlic. After 45mins, remove from oven and scoop out the flesh, leaving a 1cm border. Chop the flesh and mix it through some made up Ainsley Roasted Vegetable Couscous, cubed feta, pumpkin seeds and fresh parsley. Put back into the squash shell and bake for 15min or until golden. Simply tasty! #seasonalproduce #ainsleycouscous #squashrecipes #couscousrecipes #lovecouscous #ainsleyfoods Source

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