Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
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Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.
Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen.
An ingredient Pati constantly uses is salt and Yucatán has one of the unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.
No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.
Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients that make recados unique.
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