Ainsley Harriott's culinary tour reaches Seville in southern Spain, starting at a convent where the nuns sell home-made sweets to visitors - a tradition that goes back 400 years. He also learns about iberico ham from deli owner Elio, and hooks up with local cookery teacher Ana to learn a few traditional recipes, before tour guide Lola takes him for a boating at the Plaza De Espana. Along the way, he rustles up a charred orange and spiced almond salad, a Spanish pork sandwich and a tapas selection.

Ainsley Harriott's culinary tour reaches Amman in the eastern Mediterranean country of Jordan. He catches up with his old friend Maria who runs a cookery school, discovers how the country is becoming a serious wine-producing region and visits a bustling fruit and vegetable market for ingredients. Ainsley's dishes include chargrilled sumac lamb cutlets with tabbouleh and falafel with hummus.