![]() I guess keep your friends and family close, don’t let them slip away, which I don’t think I have. Jamie says: "Crumbs, that’s a big question. We can tell! Finally, Jamie – as a world-renowned chef, best-selling author and child health campaigner, what advice would you give your 20-year-old self? Honestly, the Mediterranean diet – the oil, fish and veggies – is the secret to long life. ![]() In Marseille, in southern France, there’s a huge African influence of spices melting into stunning seafood and their garlic aioli, served with steamed veggies, is something else. Jamie says: "In Spain, I love the incredible red prawns: I visit Barcelona and the northern seaside town of Cadaqués and do a beautiful take on a surf-and-turf skewer of juicy prawns, mushroom and local ham. What are the hero ingredients in Spain and France? Tunisia was a highlight for me, a little piece of heaven. The water is incredible, the people are kind and the English pound goes far – my filming crew has never been happier at mealtimes! The culture and food is a mix of north Africa, France and Italy, so they have amazing spices, pasta and couscous recipes, as well as the most extraordinary versions of harissa, which I drizzle over Crispy Prawn parcels. Jamie says: "I’m in Tunisia for the second episode, which stole my heart. Best of all, the old cook was like, “That’s good! Why haven’t I done that before?!” Try it! Rub your next roast chicken with tzatziki, lemon, garlic and oil and once cooked, you get claggy, crusty gorgeousness, a bit like chicken tikka. That’s the heart and soul of this show, to inspire. He said no, so we tried it – completely made up for the show - and it bloody worked! It was such a powerful moment for me as I wasn’t trying to cook an authentic Greek dish – that never goes well - but a Greek-inspired dish which we can all do at home. Jamie says: "I make smoky aubergine flatbread and lemony-tzatziki chicken, which came about after eating tzatziki three times a day – I’d had enough! I was chatting to an old Greek cook and asked if he’d ever marinaded chicken in tzatziki as it’s made of olive oil, lemon, dairy – all things which marinate beautifully. I’ve come home with a suitcase-full for my freezer!" I discover stunning dried plums which they pick, dry and cook slowly with pork, rice dishes and desserts. Jamie says: "I head to the island of Skopelos and what’s great about visiting islands is that they’re like mini time-warps: with ingredients and techniques used hundreds of years ago, which are a gift. It’s innovative and modern, but at the same time the Greek gods would be happy with it!" It’s lesser-known, but I really want to get under the skin of places, searching out the old and the new, which is why you’ll see me in a shabby street, meeting a third-generation fishmonger-turned-cook, who produces extraordinary Greek ceviche and carpaccio which are a gastronomic delight. Jamie says: "In Thessaloniki, a vibrant, university city also known as the culinary capital of Greece. I’m scouring the Med’ for their simplest, most delicious dishes to bring a taste of that country home." After years of feast, famine, wars, immigration and the passing, sharing, and stealing of recipes, food is embedded in their culture and the local people. We’re blessed that in three hours we can get to most Mediterranean countries places linked by the same sea yet each with their own unique cuisine. It’s one of the most vibrant, fascinating and extraordinary places on earth. ![]() That’s what I’m trying to get across in the show - how accessible the Mediterranean is for filling up on culture, fun and, of course, food." ![]() "It’s incredible that it costs peanuts – a few rounds of drinks - to get to Spain. I gave her a couple of extra quid – I didn’t spoil her – and off she went. I said, 'But you’re skint!' and she told me she was staying in a B&B for next to nothing, had 40 quid and would be fine. "I said to my daughter, 'Where are you going?' and she went,'Seville'. (Image credit: Channel 4)įor a dad who was up at 4.30am to take his daughter to the airport, Jamie Oliver is remarkably chipper as he regales TV Times with his foodie travels around the Mediterranean for his latest TV passion project Jamie Cooks the Mediterranean. It's all about Greek cuisine in episode one of Jamie Cooks the Mediterranean. ![]()
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