Kiran Jethwa samples medicinal plants and a source of protein called a sago worm in the Peruvian rainforest before preparing an experimental dish of steamed fish topped with fried termites. [S]
Kiran Jethwa hunts for fresh tiger prawns and toddy, naturally fermented palm wine, in coastal south-west Sri Lanka, preparing his own twist on a local curry with colourful accompaniments. [S]
Kiran Jethwa tries an ancient net-fishing method in the sub-zero conditions at Chagan Lake in north-east China and prepares slow-cooked carp stew with spicy sausage and stuffed lotus root. [S]
Kiran Jethwa visits Borneo's Iban people for a gruelling hunt through thick rainforest in search of wild boar, edible frogs and palm hearts, and makes slow-cooked deer with jungle stir-fry. [S]
Kiran Jethwa journeys to the Nepalese Himalayas, where he joins Gurung honey hunters on a dangerous harvest at a cliff face and prepares fresh parotta stuffed with honey-marinated chicken. [S]
Kiran Jethwa free-dives off the island of Vamizi, Mozambique, spear-fishing in shark-infested waters. He prepares pan-fried loin of dogtooth tuna with a reduction of tuna belly and coconut. [S]