Rick Stein's Food Stories

Rick pays homage to actor Stan Laurel; he meets a shrimp fisherman and discovers an old favorite, potted shrimps; back home in Padstow, Rick is joined by his son, Jack, to cook his Mum's shepherd's pie.

Rick rediscovers his love for the foodie heaven of Argyll; he meets Chef Pamela Brunton, a Michelin Green Star winner, whose menu showcases local and foraged ingredients; he catches langoustine with teacher-turned- fisherwoman Mary Galloway.

Lincolnshire is a county of farming innovation, where Rick meets inventor James Dyson; James allows him special access to his farm of the future, where strawberries, tended by robots, are grown all year round; Chef Rachel Green makes plum bread.

Amid Belfast's bustling food scene, Rick enjoys a Filipino-style Sunday lunch; on Northern Ireland's Atlantic coast, he meets an award-winning chef with a no-waste approach, who turns fish offal and underused species such as dogfish into dishes.

Rick immerses himself in the food traditions of the northwest; in Manchester he meets Joe Otway, a chef reinventing those traditions for a hip crowd; Rick cooks a scotch egg for a ploughman's and one of his favorites, liver, bacon and onions.

On Wales' Gower Peninsula, Rick meets the farmer raising salt marsh lamb; he thanks his lucky stars none of his sheep have been blown up by the WW2 bombs still buried there; Rick's intrigued to try vegan rhubarb pizza, made by a social-media star.