Season 1

The inimitable Keith Floyd explores the varied and exciting cuisine of Africa. Floyd starts off Cape Town, where he rustles up mussels in champagne. Then, it's on to the township of Kyelisha for some pork and greens cooked in a shebeen. The best is yet to come, though, as Floyd takes a microlite to Victoria Falls, a canoe to Livingstone Island and a plane to Kruger National Park! Finally, it's on to Drakensburg for a spot of Ostrich stew at an ostrich farm.

Keith Floyd continues his gastronomic tour of Africa with a visit to Sun City. He kicks off on the beach with a lobster and crayfish number, followed by squid stir fry that's all at sea. From here it's all aboard the Rovos Rail train for a supper of Ostrich burgers cooked in the galley and bacon and eggs...cooked on the footplate! Happily Floyd also gets to pursue another of his passions as he mixes up a cocktail in the train's bar.

Floyd cooks up a storm in Madagascar with a visit to Zoma market where he rustles up three traditional dishes. From here it's off into the countryside aboard the Michelin train which promptly breaks down giving Floyd the chance to conjure up a classic spicy salad and a rice stir fry en route but later on their boat suffers the same problem. Later on safely back on dry land Keith treats his friends to a mouthwatering feast of stir fried prawns served on a bed of sunshine vegetables and (you guessed it) flambed in rum!

Still enjoying the delights of Madagascar Keith Floyd today cooks up some fish soup on board an old trading vessel in Majunga. He also finds out how to make an altogether stranger dish consisting of zebu cattle penis and sprigs of marijuana. Back on a more conventional note Floyd treats us to some more cooking al fresco stopping off on a disused branch line to rustle up chicken curry with prawns and moving on to some paddy fields to make carp with vanilla and orange liquor. Leaving Madagascar Floyd moves on to Johannesburg where he cooks an airline meal consisting of fillets of pork with red and green peppers

This episode of Floyd's culinary travel series takes us to Durban where Floyd's arrival merits a greeting from the Major and a seat at a local rugby match. The cooking highlights are many and varied; they include lamb curry which Floyd cooks aboard a tug boat and an exotic and tasty dish of deep fried pork balls made with dried fruit and spices. Jetting off to Lesotho Floyd has the honour of cooking for the Queen and conjures up chicken kebabs marinated in piri piri sauce sweetcorn fritters and a salad of pineapple and cucumber in wine vinegar and chilli - a feast fit for a ...Queen!

Today we find our intrepid Floyd on safari in the African Game Parks. After being charged by an elephant Keith recovers with a hearty and warming dish of porridge cooked with whisky double cream and pistachio flavoured honey. Later there are more delights in store when Floyd cooks Impala (antelope) dried fruit curry and a free range chicken curry which he describes as being somewhere between a biriani and a paella - sounds interesting! Moving on to Zimbabwe Floyd sees bananas being harvested and puts the local producer to good use by concocting a dish of rabbit and banana followed by banana pudding.

More great dishes and wild locations are on the menu in today's instalment of Floyd. The cooking highlights include pig on a spit, chicken curry saute and guinea fowl with orange liquor. Floyd stops off at the Fair View vineyards to discuss two subjects that are very close to his heart - wine and cheese - and cooks grilled crayfish for two climbers in a rather spectacular location, on the top of Table Mountain.