Jamie Oliver hits the road for a culinary expedition across Europe and into North Africa. In the first programme he's in Marrakesh dodging snake charmers and cooking tagine.
Jamie travels to Andalucia, where he trains with some young bullfighters, makes paella for a whole village, and cooks rabbit stew with some hunters.
Jamie is in Stockholm where he samples reindeer heart, a fermented herring that smells like a stink bomb, and picks wild mushrooms and blueberries. He also makes pike perch, and beetroot.
Jamie is in Venice, getting away from the tourist traps and cooking up some spaghetti vongole, an amazing risotto, and a perfect Venetian tiramisu.
Jamie goes truffle-hunting and wild boar hunting in the French Pyrenees. He also prepares a classic tarte tatin, Roquefort salad, an old school confit of duck, and a country-style terrine.
Jamie cooks kebabs by the Acropolis, joins friends for meze and Greek dancing, milks a goat with a priest, prepares a perfect Greek salad, and cooks tuna straight from the sea.
