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For the epicurious or the just plain greedy, a tour of European cuisine.

Franco-German chef Lucie Fischer-Chapalain discovers unusual ingredients and creates her own tasty and original dishes with them.

Cook Lucie Fischer-Chapalain shows us how to flavour cucumber syrup with star anise and how to make a pavlova.

The German-French chef Lucie shows how aloe vera can also be used in the kitchen.

Chef Lucie Fischer-Chapalain discovers new flavours for an ancient fruit: crispy samosas and a sweet and salty fig spread.

Chef Lucie Fischer-Chapalain discovers the culinary potential of cranberries and makes protein-rich energy bars and spicy cranberry crackers.

It is small, hot and has conquered the kitchens of the world: the chilli pepper has a fiery story to tell.

Chef Lucie Fischer-Chapalain reveals the versatility of kale: in smoothies, crispy chips and in a quiche.

What the ancient Egyptians revered as the food of the gods still enchants today:Chef Lucie Fischer-Chapalain turns the sweet treat into a creamy honey ice cream

Chef Lucie Fischer-Chapalain explores the many facets of the banana in recipes that are truly out of the ordinary.

From a poor man's food to an aristocratic delicacy - oysters tell a story of social change and changing tastes.