Jamie cooks kebabs by the Acropolis, joins friends for meze and Greek dancing, milks a goat with a priest, prepares a perfect Greek salad, and cooks tuna straight from the sea.

Jamie goes truffle-hunting and wild boar hunting in the French Pyrenees. He also prepares a classic tarte tatin, Roquefort salad, an old school confit of duck, and a country-style terrine.

Jamie is in Venice, getting away from the tourist traps and cooking up some spaghetti vongole, an amazing risotto, and a perfect Venetian tiramisu.

Jamie is in Stockholm where he samples reindeer heart, a fermented herring that smells like a stink bomb, and picks wild mushrooms and blueberries. He also makes pike perch, and beetroot.

Jamie travels to Andalucia, where he trains with some young bullfighters, makes paella for a whole village, and cooks rabbit stew with some hunters.

Jamie Oliver hits the road for a culinary expedition across Europe and into North Africa. In the first programme he's in Marrakesh dodging snake charmers and cooking tagine.