Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker. S1/Ep10
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 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 shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill. S2/Ep3
Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy. S2/Ep4
Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage. S2/Ep5
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