John is in Aswan, a city where the Middle East and Africa collide; where the food of the local Nubian people has influenced every-day eating. After a morning exploring the local market, John heads out onto the Nile to a Nubian restaurant to sample a traditional and colourful fish dish of Nile Perch Tagine. Next up he gets a lesson in Nubian home cooking with a family before using the many sweet treats he’s sampled in Aswan as inspiration for his own take on a Middle Eastern classic, baklava.