Dave Myers and Si King continue their poultry travels, this time enjoying the finest chicken-based feasts Morocco can offer. Chicken was barely eaten in this region before the 1970s, yet now it is the most popular meat in Morocco.

As Si and Dave learn about the Spanish and Moorish influences on the national cuisine, the pair cook a delicious-looking tagine up in the mountains north of Fez, with preserved lemons and olives and, after a sweltering visit to a hammam, they think it’s the perfect time to whip up some of their home-made rose and pistachio ice cream.

Finally, the boys let their hair down at a hen party, where they learn how to make a special pastry for their last dish, a chicken pastilla pie.