Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their famous red prawns and gets a masterclass in ham in the market.

Marcus discovers what Mallorcans like to eat at special occasions. He makes his version of a local favourite, almond cake, and a jug of rosé sangria.

Marcus explores the food Mallorcans eat on the go. He tries pizza-style coca de trampo, then heads to a local market for a quick, fresh lunch.

Marcus explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth.

Marcus is on the hunt for the freshest catch on the island. He meets up with chef Bocho for some fresh local oysters and a beer on the beach.

Marcus visits a chef who cooks everything on his outside BBQ using wood grown on his farm. Inspired, Marcus fires up his BBQ to make pork chops.

Marcus looks for lunch ingredients in the market in Palma. He makes chilled tomato soup, then chop chop salad with watermelon, pickled rind, and feta.