The Abrahamic Family House in Abu Dhabi; author Hanan Sayed Worrell; cooking fattet al makdous, a special stuffed aubergine dish.

Innovative Middle Eastern appetisers made with olive oil; Emirates Palace; chef Jack Jarrot's lamb rice dish topped with gold flakes.

Exploring the similarities between Greek and Emirati cuisine; moussaka; spanakopita gratin blends Middle Eastern and Mediterranean flavours; a vegetarian moussaka and spanakopasta dish.

Abu Dhabi's fish market; grilled sea bass with Emirati spices; cooking aboard a boat while exploring the Abu Dhabi archipelago; sea bass with Greek herbs.

Mina Fruits and Vegetables Market in Abu Dhabi; marinated kale fattoush; Gracia Farm; Abu Dhabi-thermo salad.

Diving into the vibrant flavour of the Emirates; chef Abu Halab prepares Kamoon Tower and a quick baba ghanoush; traditional lamb stew called thareed; skewered grilled chicken.