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Chef Jamie Oliver travels across Europe and North Africa to find authentic ingredients to prepare recipes.
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.
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.
Reindeer heart; a fermented herring that smells like a stink bomb; picking wild mushrooms and blueberries; pike perch, gravadlax and roasted beetroot salad.
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.
Jamie goes truffle-hunting with a pig; boar-hunting with dogs; an order of serious bread makers; Jamie makes sausages with a professional.
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.
No overview available.
