John Torode travels to Cairo in Egypt which is the largest city in the Middle East. Here, he is welcomed into a family home and helps his host to stuff pigeons and make classic falafel.

John meets Emirati locals who give him a lesson in the age-old cooking practice of salting fish. Inspired by Dubai, John whips up a dish of his own, a spiced grilled sea bream with saffron potatoes and herb salad.

John explores Wadi El Gamel, one of Egypt's national parks on the Red Sea coast, where he samples freshly roasted coffee and feasts on goat cooked on hot rocks.

John travels to the ancient city of Luxor in central Egypt, sampling breakfast at a street food cart, before learning the art of bread making that dates back to the pharaohs.

John is in Dubai to learn what people from the Middle East have brought to the metropolis. Later, a sunset food tour inspires him to make his own dish of spiced potato cakes.

John heads for Aswan, a city where the Middle East and Africa collide, and where the food of the local Nubian people has influenced everyday eating, including a Nile Perch tagine.