When Ainsley arrives in Amman, he discovers that Jordan is a new country, but its food has roots deep in the history of the Middle East. The cuisine encomopasses slow cooking-styles of the Mediterranean, as well as traditional recipes that came to Jordan from Iraq, Syria and Lebanon. But it’s the Bedouin style of cooking that really captures Ainsley’s imagination on a trip into the desert. He is treated to whole lamb that has been buried in the ground and cooked for many hours. Back in Amman, Ainsley discovers the falvours of migrant populations in Jordan, sampling Iraqi fish barbecue, Syrian ice-cream and Palestinian baked goods. He tries eggs smoked in the ash of bread ovens and tries unfamiliar dishes, like the classic spiced chicken and rice dish maqlooba and msakhan (chicken baked with sumac and caramelised onions). Add to this falafel, hummus and flat breads stuffed with spiced meats and melting eggplant and there you have it, Amman on a plate!

• Ainsley Harriott