This is Jamie's first time in Marrakesh and his excitement shines through as he explores the city and its cuisine born out of the French, Arab and Berber cultures. In the alleyways of the old Medina and the cafes of the wildly exotic Dja El Fna square he dodges snake charmers and tooth sellers to try out the street food of the city – slow-roasted lamb in cumin, prune and beef tagines, almond and rose water cakes. n Marrakesh the best food is in the home so Jamie has lunch with a Moroccan family.
The food in Athens is all about simple ingredients simply put together. Jamie goes spear fishing off a Mama Mia-style island, meets bee keepers who produce the most amazing honey and makes goats cheese with a Greek Orthodox monk. He is inspired to cook Greek salad, Honey and Pistachio Cake, Wicked Kebabs, fisherman’s stew and fresh Tuna with Lemon Sauce.
The French Pyrenees is a peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life-expectancy in France. Jamie goes truffle-hunting with a pig and boar hunting with dogs. He is knighted into an order of serious bread makers and makes sausages with a professional. He cooks Rustic Roquefort salad, Fresh truffle Omelette, Classic Tarte Tatin, Old school Confit of Duck, and makes a Country style Terrine.
Venice is not famous for its food, much of which has been spoilt by tourism, but Jamie goes off the tourist track to find the real regional food of Venice; rice, polenta, seafood and fresh vegetables. He meets aristocrats in a palazzo and the lady prisoners who are growing vegetables behind bars in Guidecca. He learns at the feet of the Risotto King and goes fishing for sweet prawns with some venetian fishermen. He cooks Spaghetti Vongole, 3 Blinding Risottos and Chocolately Tiramisu.
Jamie loves Swedish cuisine as it is based around clean, fresh produce, pickling and preserving. He goes mushroom hunting on one of the islands surrounding the city, tries a delicacy called surstromming – fermented herring that stinks like nothing on earth. He checks out what’s served for lunch in the Royal palace and manages to avoid joining in a skinny dip at a crayfish party. He cooks gravadlax, Sexy blueberry buns, Campfire creamy mushrooms, and pike perch for the Royal Guards.
Jamie travels to Andalucia, Spain and joins trainee bullfighters practicing in Spain's oldest bull ring – with a trolley with horns. He eats Heavenly Cakes cooked by nuns from a closed order, cooks rabbit stew with gypsies, joins in the festivities as a giant statue of the Madonna is carried from a church by 100 men to the sea and cooks a giant paella for a whole village. He cooks Garden Gazpachio, Fish Baked in Salt, 'Pimped' chorizo and tomato salad and a quails’ egg breakfast.