Tunisia

In one of North Africa's most popular holiday destinations, Yotam dines on the freshest fish, discovers the national obsession with fiery harissa paste, and samples spicy merguez sausages. Yotam's journey begins with a trip to an unusual open-air restaurant - set in an idyllic cove and managed by a hermit. Yotam grills a red mullet platter accompanied by a lemon and celery salad and a seafood pasta dish using fresh mussels, squid and luscious prawns. He tries his hand at making brik - a fried pastry snack containing soft egg and tuna - and makes mackerel salad with olives, green beans and turmeric croutons. Then there's a colourful dessert of grilled peaches, juicy apricots and ripe figs, coated in scented yoghurt. Yotam also finds a Jewish restaurant that serves their twist on Tunisian dishes and where he prepares succulent chicken and sweet corn meatballs, served with a tangy lemon salsa.