Floyd cooks fish in a mud brick oven; in Alexandria, Floyd eats in a local fish restaurant before attempting to release captured turtles.
Floyd cooks up the Egyptian equivalent of Spanish Paella and Paklava; Dr. Zahi Hawass.
Keith Floyd visits Tunisia and Morocco where he cooks street food and becomes mesmerized by snake charmers in Marrakech; dishes cooked include Tunisian beef stew and chicken tagine.
The second part of Keith Floyd's Spanish adventure sees him treating the body builders of Muscles Beach to a killer cocktail; visiting Ronda and Marbella, and preparing such delights as gazpacho and lobsters in chocolate sauce.
Chef Keith Floyd enjoys dinner at the Carlton Hotel in Cannes and shares lunch with Formula One driver Johnny Herbert ahead of the Monaco Grand Prix; puts himself in the mood to prepare another array of mouth watering dishes.
Beef and chicken dishes in Corfu; wine, samosas and octopus in Santorini.
Fish in lemon and dill sauce; a lamb dish.
Keith Floyd's trip to Greece takes him to Corfu for the Easter celebrations, where he cooks beef and chicken dishes; then on to Santorini, for fine wine, samosa and octopus.
Join the celebrated chef as he cooks fish in lemon and dill sauce against the spectacular Athens scenery and rustles up a lamb dish in the shadows of the Meteora monasteries.