Inspired by Spain's spectacular seafood, tantalising tapas and resplendent rice dishes, Jamie cooks a pork chop with peppers and aioli, and surf-and-turf skewers of prawns, mushrooms and local ham.
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Jamie's on the Greek island of Ikaria, where people live a decade longer on average and 60% of 90-year-olds are still physically active.
Aaron and Nikki eventually open The Cock, but an argument sends Nikki leaving to stay with her mother. After Jamie and Nikki talk, she returns and the couple open for dinner with a full menu, but the night turns out disastrous.
Jamie kicks things off by celebrating vegetables in a game-changing cottage pie, amazing Indian street food, brilliant chip butty, and pad thai that has been transformed into a meat-free feast!
Salma Hayek - Hollywood A-lister Salma Hayek is swapping the big screen for the cafe kitchen.
John Bishop - Jamie cooks up an amazing green curry and shows John Bishop how to make the best lasagna ever.
Inspired by Spain's spectacular seafood, tantalising tapas and resplendent rice dishes, Jamie cooks a pork chop with peppers and aioli, and surf-and-turf skewers of prawns, mushrooms and local ham.
Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.
Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.
Jamie cooks up some delicious Singapore rice from what is left in the fridge and shares recipes from the past, a rustic gnocchi and 5-ingredient chicken traybake, that could be useful to us now.
Steak Night - Jamie cooks a fantastic reimagining of steak and chips—served with crispy potatoes, twice cooked for extra crunch, sweet and sour sticky red onions, and a bright green, peppery watercress sauce. And to top it off, caramelized pineapple tartlets.
Anna Friel - Anna Friel learns to cook her first tasted while travelling in South East Asia: Balinese stew. Jamie cooks up some mega meatball subs, while Jimmy shows how to make fresh mozzarella with only a few simple ingredients.
Fearne Cotton - Fearne Cotton recreates a dish she fell in love with in Mexico: fish tacos. Jamie's cooking up a Deep South classic, surf 'n' turf gumbo, while Jimmy builds a simple DIY coffee bean roaster to make the perfect cup of home-roasted coffee.
Ham: Jamie makes a fantastic pot of roasted ham hocks with parsley sauce and uses his oven at the same time to roast a butternut squash, which he then turns into a stunning squash and spinach rotolo.
Jamie's in the Greek island of Ikaria, where on average people live ten years longer than in Europe and America. Under sun-kissed skies he forages for wild greens and herbs with local cook Tula.
Aaron moves into The Cock, but The Foundation has problems organizing the transfer resulting in frustrating delays. Aaron interviews locals for staff and whilst workmen are fixing the roof a small fire starts and everyone is evacuated from The Cock.
Steak Night - Jamie cooks a fantastic reimagining of steak and chips—served with crispy potatoes, twice cooked for extra crunch, sweet and sour sticky red onions, and a bright green, peppery watercress sauce. And to top it off, caramelized pineapple tartlets.
Anna Friel - Anna Friel learns to cook her first tasted while travelling in South East Asia: Balinese stew. Jamie cooks up some mega meatball subs, while Jimmy shows how to make fresh mozzarella with only a few simple ingredients.
Jamie's in the Greek island of Ikaria, where on average people live ten years longer than in Europe and America. Under sun-kissed skies he forages for wild greens and herbs with local cook Tula.
Aaron moves into The Cock, but The Foundation has problems organizing the transfer resulting in frustrating delays. Aaron interviews locals for staff and whilst workmen are fixing the roof a small fire starts and everyone is evacuated from The Cock.
Steak Night - Jamie cooks a fantastic reimagining of steak and chips—served with crispy potatoes, twice cooked for extra crunch, sweet and sour sticky red onions, and a bright green, peppery watercress sauce. And to top it off, caramelized pineapple tartlets.
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