
Jamie Oliver Cooks the Mediterranean
Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki.

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki.

In Portugal, a steam locomotive and a historic train will take you to the water's edge.

The Intercity Express travels from Thessaloniki to Athens, passing sites like the Meteora peaks.

Andalusia, crossed by high-speed and modernized rail lines, unveils its rich culture and landscapes.

The Little Yellow Train winds through the Eastern Pyrenees, crossing the Cerdan plateau.

The Cinque Terre Express runs along Italy's coast; it passes through five UNESCO-listed villages.

Corsica is best explored by railway; from Mediterranean waters to towering peaks.

Jamie visits the pizza capital of Italy to learn recipes from the locals.

Jamie gets a masterclass in Sicilian sweets and cooking an epic tuna, prawn and pistachio spaghetti.

Jamie is high up in the Italian Alps cooking some great comfort food.

Jamie visits Basilicata in search of some old school Italian recipes.

Jamie is taking spaghetti bolognese to the next level and re-creating a Jewish-Italian recipe.

Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.

Jamie tracks some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi.

Jamie heads for one of the hottest food destinations in Italy.

Luke unearths the delicious delicacies of Jakarta, including the Indonesian dessert, Martabak.

Luke meets the men behind instant noodles and a Pork Bone Soup with medicinal herbal properties.

Luke searches for Tom Yum soup in Bangkok and entertains the locals with a rare Thai delicacy.

Luke arrives in Saigon for a breakfast of iced coffee and noodles, then cooks Chilli Crab Claws.

Chef Angela Hartnett takes Fred to South Devon to visit her favourite restaurants.