Rick Stein's Cornwall

Rick Stein's Cornwall catch up

Season 3

NewSeason 3, Episode 9

3.0 2 x
Rick's idea of bliss is to spend an afternoon gutting a freshly caught fish, then using it to make a dish of steamed seabass with garlic, ginger and spring onions.

Season 3, Episode 8

3.0 2 x
After a merry visit to a maker of botanical spirits, Rick adds a cheeky nip to his version of the Platinum Pud, the official pudding of our late Queen’s Jubilee.

Season 3, Episode 7

4.0 5 x
Rick explores his passion for fresh and unusual salad leaves with a trip around an organic market garden called Soul Farm, and is inspired to make a radicchio tart.

Season 3, Episode 6

3.0 5 x
Rick visits an ancient Cornish deer farm, then returns to his kitchen in Padstow to make a magnificent venison wellington.

Season 3, Episode 5

Expired 4.0 3 x
Rick goes sail for his favourite oysters, makes a delicious fish soup and discovers the all-but-forgotten story of Cornwall's ancient capital, Lostwithiel.

Season 3, Episode 4

Expired 3.0 5 x
After soaking up the ambiance at one of the UK's last live cattle markets in Truro, Rick's in the mood for Steak & Kidney Pud, before setting sail out of Falmouth in a hand-built boat.
Season 1

Season 1, Episode 5

Expired 4.0 5 x
Rick Stein meets his good friend Barry Humphries, who fell in love with Cornwall in the 1960s when he escaped London to develop his now famous character, Dame Edna Everage. Barry talks about his friendship with Britain's favourite poet, John Betjeman, and asks Rick to review his homemade fishcakes. Rick also goes fishing f...
Season 3

Season 3, Episode 3

Expired 4.0 9 x
Rick visits Europe's largest tea plantation beside the Fal River in Cornwall, where he indulges in an afternoon tea of tea loaf and plum compote.

Season 3, Episode 2

Expired 3.0 14 x
Rick visits an ancient apple orchard to learn the traditional way of making cider, cooks a chicken, leek and cider gratin, and delves into the rich history of the Cornish sea shanty.

Season 3, Episode 1

Expired 3.0 11 x
Rick forages for mussels in his favourite rock pools, tours Bodmin Moor's dark past with his son Jack, and cooks a fool-proof souffle with artisan Cornish goat's cheese.