Beginning a six-part travelling cookery programme. Chef Ainsley Harriott travels the Americas in search of the finest local ingredients with which to prepare his own barbecue recipes, starting in the Canadian island province of Newfoundland.
He visits Signal Hill, just outside the capital, and also goes white-water rafting in western Quebec. Harriott's creations include scallops with coriander, fishcakes, pan-fried cod, barbecued river eel and, for two Mounties, Canadian pancakes.
See today's choices.

See Ainsley Harriott: page 32