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Keith Floyd embarks on a culinary journey from Gibraltar to the Nile Valley. The chef rustles up fish in lemon and dill sauce against the Athens scenery, and cooks a lamb dish in the shadows of the spectacular clifftop monasteries at Meteora.
Floyd stops in Corfu to join in the Easter festivities, before heading to the volcanic island of Santorini to sample the fine, locally produced wine and prepare a delicious octopus dish.
Keith continues his culinary and cultural tour of Mediterranean countries by sampling the cuisine of Istanbul, where he is soon rustling up sea bass wrapped in filo pastry and battered chicken breast in raki, butter, olive oil and cashew sauce.
Exuberant chef Keith Floyd samples the cuisine in Cannes and dines with racing driver Johnny Herbert as part of his visit to France.
Keith Floyd starts the Spanish leg of his journey in Barcelona, preparing partridges in vinegar before he heads south and finds himself next to Margaret Thatcher in the Gonzalez Byass bodega.
This week sees Keith Floyd treating the body builders of Muscle Beach to a killer cocktail, meeting matador Miguel Rodriguez Miguelin and enjoying a visit to picturesque Ronda.
Keith Floyd continues his tour of the Mediterranean, sampling tuna omelette and beef stew with ground coffee in Tunisia, and trying a traditional Moroccan chicken dish in Marrakech.
The gastronome's Mediterranean tour reaches Egypt. Beginning with a visit to the capital Cairo, he meets a 2,000-year-old mummy and samples dishes including a variant of paella, and perch marinated in lemon juice with filo pastry.
Keith Floyd continues his tour of Egypt, visiting a remote Nile village to prepare a fish recipe in a mud-brick oven. His final stop is Alexandria, where the local police turn out in full force to sample tuna kebabs in tahini sauce.
