Chef Jamie Oliver travels across Europe and North Africa to find authentic ingredients to prepare recipes.
We don't have an overview of this episode, please check back later.
Jamie goes spear fishing off a mama mia-style island; bee keepers who produce the most amazing honey; goat cheese with a Greek orthodox monk; Greek salad; pistachio and honey cake.
Jamie goes truffle-hunting with a pig; boar-hunting with dogs; an order of serious bread makers; Jamie makes sausages with a professional.
Jamie tries his hand at fishing and cooks up spaghetti vongole; the secret to making the best risotto in the world; beef carpaccio and the perfect Venetian tiramisu.
Reindeer heart; a fermented herring that smells like a stink bomb; picking wild mushrooms and blueberries; pike perch, gravadlax and roasted beetroot salad.
Jamie trains with some young bullfighters in Spain's oldest bull ring; rabbit stew; an authentic gazpacho; pork chops with Spanish beans; salt-roasted fish; an amazing tomato salad with chorizo; a quail's egg breakfast with black pudding.
Slow-roasted lamb in cumin; almond and rose water cakes; chicken and lemon tagine; Moroccan roast lamb; a 'snakey cake' made of filo pastry, almonds and rose petals.
Chef Jamie Oliver travels across Europe and North Africa to find authentic ingredients to prepare recipes.
