The chef goes on a journey to track down the best food from the Middle East. This leg comes from Cairo, where he is welcomed into a family home to help his host stuff pigeons.
John goes on an incredible journey to track down the best food from the Middle East. On his travels John hears fascinating stories from the locals.
John explores Wadi El Gamel, one of Egypt's national parks on the Red Sea coast, where he samples freshly roasted coffee and feasts on goat cooked on hot rocks.
John travels to the ancient city of Luxor in central Egypt, sampling breakfast at a street food cart, before learning the art of bread making that dates back to the pharaohs.
John is in Dubai to learn what people from the Middle East have brought to the metropolis, and a sunset food tour inspires him to make his own dish of spiced potato cakes.
John heads for Aswan, a city where the Middle East and Africa collide, and where the food of the local Nubian people has influenced everyday eating, including a Nile Perch tagine.
The chef and presenter heads for Malta, a surprising stop on his tour, and finds out that Middle Eastern influences are everywhere, including in a pastry with a complex history.
John is in Alexandria on Egypt's north coast, starting in the bustling central fish market, before he samples a delicacy at one of the city's most famous bakeries.
John joins local chef and restaurateur Narise for a tour of a Bahrain food market, prepares breads in a kebab shop and creates a dish using spiced minced lamb.
The chef looks back on his Middle East-inspired adventures and creates one final new recipe of Falafel Egyptian-style, as an homage to his incredible journeys.
