Jamie Cooks the Mediterranean

In the first episode, he visits Greece, from In the first episode, he explores Greece, from the bustling university city of Thessaloniki to a farm on the island of Skopelos. He cooks up a smoky aubergine flatbread and spatchcocked lemony chargrilled chicken with tzatziki and crispy-bottomed rice.

In Tunisia, Jamie Oliver meets some traditional couscous makers, eats delicious street food and gets invited to cook with local chefs on a remote beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels drizzled with harissa and a flavour-packed chicken and merguez sausage stew.

Jamie Oliver visits northern Spain's coast, from the seaside town of Cadaqués to Barcelona, in search of tapas, rice dishes and seafood. Inspired by the local flavours, he cooks a pork chop with chargrilled peppers and surf and turf skewers of prawns, mushrooms and local ham, as well as providing tips on homemade aioli.

Jamie Oliver heads to Marseille in the south of France where he's inspired by the stunning seafood, the traditional flavours of Provence and the multicultural dishes being served up there. He cooks up steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart inspired by his time in the city.