Keith 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.
Keith visits Corfu, where he attends a colourful Easter parade, prepares cuisine inspired by his historic surroundings and speculates on why some Mediterranean dishes seem to have English equivalents.
Keith continues his 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.
Keith turns his attention to the cuisine of Spain, exploring the history, culture and culinary heritage of Barcelona and sampling dishes including partridges in vinegar.
Keith 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 2000 year-old mummy and samples dishes including a variant of paella, and perch marinated in lemon juice with filo pastry.
Keith 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.