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Jamie explores the alleyways of old Medina and the lively Djemaa el Fna square in search of authentic street food, like slow-roasted lamb in cumin, as well as almond and rose water cakes. Later, he makes his own version of chicken and lemon tagine.
In Andalucia, Jamie prepares a variety of dishes, including a paella dish for the entire village. He makes rabbit stew with hunters but he steps up his game when he joins trainee bullfighters as they practice in Spain’s oldest bullring.
Jamie is in Stockholm, where he squares off against outwardly repugnant dishes like reindeer heart and a herring that smells like a stink bomb. But, he faces an even bigger challenge when he has to do all that he can to avoid skinny-dipping.
In Venice, Italy, Jamie is determined to steer clear of crowded tourist traps. He meets aristocrats in the palazzo, tries his hand at fishing and cooks up a spaghetti vongole dish. For dessert, he attempts to create the perfect Venetian tiramisu.