Jamie's Super Food

Jamie visits the Nicoyan Peninsula in Costa Rica, where living to 100 isnt unusual. He also travels to the Greek island of Ikaria. On the menu is berry pocket eggy bread with pistachios.

Jamie goes foraging in Greece and exercises in Japan. He also cooks healthy chicken and garlic-bread kebabs and a mega veggie tofu burger with garden salad and a basil dressing.

In Japan, Jamie Oliver harvests and eats seaweed. On the menu is baked eggs and ricotta on toast, super tasty miso, and sizzling prawns with seasonal veg and salsa.

In the last of the series Jamie cooks pork and apple sauce, glazed carrots, brown rice and greens; Asian crispy beef; and a healthy curried fish stew with a spicy kick.

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

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

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.