Ainsley's Mediterranean adventure has brought him to North Africa and the Moroccan city of Marrakesh where he's getting stuck right into the hustle and bustle of the souk with a visit to Chez Lamine, a small restaurant famous for cooking whole lambs in their underground oven. 

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.