Rick Stein's Fruits of the Sea

Rick cooks a dish of small, sweet, Chinese-style scallops, paella and a spicy Thai fish curry.

Rick hunts for spider crabs with Chalkie the Jack Russell and cooks a Basque dish. He makes a dish of turbot clams, before holding a seafood masterclass at Blenheim Palace.

Rick goes sea bass fishing with Henry Gilby. He goes longline fishing on the beach, catches and cooks plaice and searches for whelks, which he stir-frys.

It's Mayday: Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese. He goes out fishing with two friends and makes crab pasties for them.

Rick travels to RNAS Culdrose to cook a special meal for Trafalgar Day. He talks about fishing quotas and takes a walk around the streets of Padstow, before preparing a barbecue.

The chef travels to Australia, a country he first visited 30 years ago. In Sydney he prepares spicy laksa, barbecued fish and seared tuna.