Chef Yotam Ottolenghi's culinary journey concludes in Israel, the country he grew up in. He explores fresh produce in Tel Aviv, samples seafood with a twist and explores the popularity of hummus. Later, he prepares shakshuka, a Mediterranean dish where eggs are poached in a spicy sauce of tomatoes, onion and hot chilli peppers. Plus, he travels to a remote farm to obtain one of his favourite ingredients - pomegranate