Morocco

Ben O'Donoghue's journey starts in Casablanca with a typical Moroccan breakfast, after which Ben takes in some local culture and visits Hassan II Mosque before lunching at the camel market. Casablanca is a hip, trendy vibrant young city and Ben discovers the best new place in town, 'Les Petits Roches'. On the road northbound, Ben stops off for a roadside snack of couscous and milk next to local vineyards. Moving on to the Imperial City of Fes where Ben gets lost in the oldest continually inhabited medina and is invited into an old home where he learns how to cook the soup that breaks the Ramadan fast, Harira. Ben visits the infamous restaurant and Maison d'hotel 'La Maison Bleue' where he indulges in delicious ancient dishes. Leaving the old imperial city behind and venturing up through the snow capped Mid-Atlas to the Sahara, Ben collects a selection of vegetables at the market in Erfoud and then bikes off towards the high dunes of the Western Sahara and lives with a Nomadic family who survive in a desert. Onward to the exotic city of Marrakesh where Ben explores the chicken and olive market and meets up with the head chef of La Mamounia and learns how to make a classic Chicken Tagine. The evenings entertainment starts in the Place Djemna el Fna where Ben tastes a fine selection of street foods scattered amongst snake charmers, fire eaters and musicians. South West into the High Atlas, Ben meets a young Chef from New York whose Berber origins have brought him to the land of mountain honey, almond nut and argane tree. Together they cook a delicious Moroccan pastry with honey and almonds which they take to a local Berber village. Here they discover argane oil and amalou prepared in a traditional way. Ben bids farewell to Chef Orchid and embarks on the final leg of his journey, to the Portuguese fishing port of Essaouira. Here is dabbles in a bit of surfing, explores the medina and fish markets and meets some local fishermen and then cooks his final dish f