Rick Stein's Food Heroes

Rick begins the series on home ground - Cornwall. Against a backdrop of stunning scenery, he samples clotted cream and saffron cakes and visits a specialist pasty shop at the Lizard peninsula to find out how to make the perfect traditional oggie.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon buttie that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire, to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

In the middle of the Foot and Mouth crisis, Rick heads North in search of one of his favourite British dishes - Lancashire Hotpot. He visits a wild boar farmer, a black pudding maker, and meets Ruth Kirkham, who has supplied her crumbly Lancashire Cheese to Rick's restaurant for nearly 20 years.

Rick samples whelks at a stall in Bognor Regis, cooks Britain's most popular dish, Steak and Kidney Pudding, explores the delights of a Sussex walled garden, and picks mulberries in Tiptree.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, he visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.