Season 2

Jamie cooks a chicken hot pot with South Korean kimchi. There's pineapple pancake mess with coconut, cashew and lime for breakfast. And he shows how pasta can be the perfect base for vegetables.

Jamie Oliver travels to Jeju island in South Korea, where he experiences first-hand the shellfish diving skills of women twice his age and, in the mountains of Switzerland, discovers how important the humble apple is to the Swiss diet. Back at home, Jamie cooks a day's worth of nutritious recipes inspired by his travels, featuring blueberry breakfast doughnuts, mineral-rich mussels invigorated with pesto, tomatoes and courgettes for lunch, and apples with pork meatballs for a perfect family meal.

Jamie Oliver sees how local citrus fruit enhances the fresh fish netted in the turquoise waters off Sardinia. In the stunning quiet of a volcanic forest on Jeju island in South Korea, he discovers the perfect place for shiitake mushrooms to flourish. Then back home, Jamie makes an ingenious, colourful toasted bread to go with spinach, cheese and eggs for breakfast. There's a colourful salad for lunch, and shiitake mushrooms and chicken combine for a spicy Balinese curry for dinner.

Jamie bakes colourful bread to go with spinach, cheese and eggs, and makes a spicy Balinese curry with shiitake mushrooms for dinner

Jamie visits Sardinia and South Korea and cooks a toasted fruit crumble, squash and ricotta ravioli, and a vegetable tomato sauce

Jamie visits the mountains of Switzerland and the villages of Sardinia. He makes some chocolate porridge, super greens cannelloni and shepherd's pie with beans.

Jamie Oliver meets some friendly cows in the Swiss Alps and cooks strawberry buckwheat pancakes, jumbo salmon fish fingers and a creamy risotto for dinner.

Jamie visits a Swiss chocolate factory and cooks salmon and magic egg for breakfast, sesame butterflied chicken for lunch, and a smoky veggie chilli for dinner.