Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden. S2/Ep2
Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines. S2/Ep1
Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie. S1/Ep7
Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie. S1/Ep7
Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time. S1/Ep6
Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex. S1/Ep5
Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time. S1/Ep6
Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex. S1/Ep5
Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep. S1/Ep4
Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London. S1/Ep3
Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep. S1/Ep4
Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London. S1/Ep3
Rick prepares pan-fried John Dory with boulangÁere potatoes and mushrooms. Later, he visits a farmer who has bounced back from the foot-and-mouth crisis. S2/Ep15
On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales. S2/Ep14
A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer. S2/Ep13
Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces. S2/Ep12
Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales. S2/Ep10
Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall. S2/Ep9
Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples. S2/Ep8
Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie. S1/Ep7
Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time. S1/Ep6
Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex. S1/Ep5
Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep. S1/Ep4
Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London. S1/Ep3
Rick Stein cooks sautÂeed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset. S1/Ep2
On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales. S2/Ep14
On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales. S2/Ep14
A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer. S2/Ep13
Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces. S2/Ep12
A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer. S2/Ep13
Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces. S2/Ep12
Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales. S2/Ep10
Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales. S2/Ep10
Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall. S2/Ep9
Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples. S2/Ep8
Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall. S2/Ep9
Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples. S2/Ep8
Rick gathers butchers from Smithfield Market to see whether they can taste the difference between organic and non-organic beef. Plus, he cooks beef stroganoff. S2/Ep7
After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent. S2/Ep6