The award-winning Cornish chef returns with more fabulous fish dishes inspired by his travels. For his second series, Rick looks at the many events that have influenced him over the past 25 years of cooking in Cornwall.
As well as exploring hidden corners of the country he loves, Rick ventures back to rediscover the simple dishes of Brittany, the rich fish stews of the south of France and the fresh-tasting dishes of Australia where he first discovered his joy of cooking.
As usual, there are plenty of shots of Rick putting to sea with the fisherman, talking to fellow chefs, in the kitchen of his famous Seafood Restaurant, hunting for shellfish at low tide, sniffing the salt air and indulging in his favourite pastime: cooking on the beach.
In addition, he takes a masterclass at Blenheim Palace, meets several old friends, takes his family line-fishing and joins in the traditional Mayday and Carnival Queen celebrations at Padstow.
Throughout, the food will make your mouth water. As the saying goes, there are plenty of fish in the sea, and Rick has a delicious recipe for them all.
For more information and recipes from this series, click here.
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Rick Stein is inspired by Australia's fresh ingredients, cultural mix and outdoor lifestyle.
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Rick goes to the Royal Naval Air Station to celebrate Trafalgar Night. The Navy ask him to prepare a dish for the occasion. Rick creates a special sauce in honour of Nelson.
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Your recipe for cod with potatoes, mustard seeds, poached egg on LIfestyle Food australia on April 9th where can I find it?
Does anyone know the theme tune to Rick Stein's Fruits of the Sea by Crocodile and if so where I can download a copy from? It's so nice, would be lovely to listen to on the beach.
The recipe for Poached Salmon with Mayonnaise is a classic and works perfectly every time.