Rick Stein’s Food Stories episode 15 – West Country

Rick Stein’s Food Stories episode 15 – West Country: In the final episode of his culinary journey across the UK, Rick Stein returns to where it all began—his beloved West Country. The region, rich in tradition and brimming with a passion for good food, is where Rick feels most at home. It’s a place where the past and present converge, creating a vibrant food scene that continues to inspire chefs, food producers, and enthusiasts alike.

Rick’s exploration of the West Country isn’t just a homecoming; it’s a celebration of the area’s rich agricultural heritage and the innovative spirit of its food pioneers. The West Country, with its rolling hills, fertile valleys, and rugged coastlines, has long been a region synonymous with quality produce. From the dairy farms that produce world-renowned cheeses to the lush fields that yield some of the finest vegetables, this is a region where food is deeply connected to the land.

The journey begins with a visit to Riverford Organic Farmers, where Rick meets Guy Singh-Watson, a true trailblazer in the world of organic farming. Guy’s story is one of passion and perseverance. Long before organic food became a buzzword, Guy was championing sustainable farming practices. He believed in the importance of knowing where your food comes from and ensuring that it is produced in a way that is kind to both the land and the people who work it. Riverford’s success is a testament to his vision—today, it is one of the UK’s leading organic food suppliers, delivering fresh, seasonal produce to homes across the country.

As Rick walks through the verdant fields of Riverford, he reflects on the growing awareness of the importance of organic farming. The movement, once considered niche, has now become a significant part of the food industry, with more people than ever before seeking out organic options. Guy’s influence in this shift cannot be overstated. His commitment to producing food in harmony with nature has inspired a new generation of farmers and consumers alike.

Next, Rick travels to meet one of the West Country’s most revered artisans, Mary Quicke. Mary is the custodian of Quicke’s Cheese, a family business that has been crafting traditional, clothbound cheddar on their Devon farm for over 450 years. The Quicke family’s dedication to their craft is evident in every wheel of cheese they produce. Using milk from their own herd of grass-fed cows, they create cheeses that are celebrated not just in the UK, but around the world.

Mary’s approach to cheese-making is both an art and a science. She combines age-old techniques with a deep understanding of the natural processes involved in transforming milk into cheese. As Rick tours the cheese-aging rooms, filled with rows of carefully nurtured cheddars, he discusses with Mary the importance of preserving traditional methods in an age of mass production. For Mary, cheese-making is about more than just producing food—it’s about maintaining a connection to the land and honoring the generations of cheese-makers who came before her.

The episode reaches its climax with a visit to Rick’s long-time friend and fellow chef, Mark Hix. Mark is a master of simple, British food, known for his ability to elevate humble ingredients into culinary masterpieces. At his restaurant, nestled in the heart of the West Country, Mark and Rick reminisce about their shared love of the region’s produce. They discuss how the West Country’s unique landscape and climate influence the flavors and quality of the food grown and produced there.

Rick Stein’s Food Stories episode 15 – West Country

Mark’s philosophy of cooking is rooted in simplicity and respect for ingredients. He believes that the best dishes are those that allow the natural flavors of the ingredients to shine through, without unnecessary embellishments. To demonstrate this, Mark prepares a dish that epitomizes his approach—freshly caught fish, grilled to perfection, and served with a squeeze of lemon and a sprinkle of sea salt. It’s a dish that highlights the freshness of the ingredients and the skill of the chef, without overshadowing the food’s natural beauty.

Inspired by his journey through the West Country, Rick returns to the kitchen to create two dishes that reflect the region’s bounty. The first is a carrot tarte tatin, a twist on the classic French dessert, where the sweetness of the carrots is enhanced by caramelization, creating a dish that is both visually stunning and deliciously satisfying. The second dish is a cheese, potato, and spinach filo pie—a comforting and hearty meal that showcases the rich flavors of West Country cheese, paired with the earthy goodness of potatoes and spinach. Both dishes are a testament to the versatility and quality of the ingredients found in the West Country, and a fitting tribute to the region’s culinary heritage.

As the episode draws to a close, Rick reflects on his journey through the West Country and the incredible people he has met along the way. From the organic fields of Riverford to the cheese-aging rooms of Quicke’s and the simple, yet exquisite, dishes at Mark Hix’s restaurant, Rick’s journey has been one of discovery and inspiration. The West Country is more than just a place—it’s a way of life, where food is not just something to be consumed, but something to be cherished, respected, and celebrated.

Rick’s final thoughts are a reminder of the importance of supporting local food producers and the value of knowing where your food comes from. The West Country, with its rich agricultural heritage and innovative spirit, is a shining example of what can be achieved when passion, tradition, and sustainability come together. It’s a place where food tells a story, and Rick Stein is proud to have been a part of that story, bringing it to life for viewers everywhere.

Potato, cheese and spinach filo pie

Delicate layers of crisp filo pastry envelop a rich and buttery spinach filling, perfectly complemented by a velvety blend of cream and sharp cheddar cheese. This hearty vegetarian pie is not only satisfying but also a family favorite, offering a comforting and delicious meal that everyone can enjoy. The golden, flaky pastry contrasts beautifully with the creamy, savory interior, making it a perfect dish for both casual dinners and special occasions. Whether served as a main course or a centerpiece at the table, this pie is sure to please even the most discerning palates.

Ingredients:

• 600g/1lb 5oz potatoes, peeled
• 260g/9½ oz spinach, washed
• 25g/1oz butter
• 1 large onion, sliced
• 175ml/6fl oz double cream
• 1 large egg or 2 medium, beaten
• ½–1 tsp English or Dijon mustard
• 7–8 filo pastry sheets
• 50g/1¾oz butter, melted
• 175g/6oz mature or vintage cheddar, coarsely grated
• salt and freshly ground black pepper
• green beans or green salad, to serve

Method:

• Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside.

• Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set aside

• Heat the butter in a small saucepan, add the onion and fry until soft and golden.

• In a bowl, mix the cream with the egg and mustard and season with black pepper.

• Preheat the oven to 210C/190C Fan/Gas 6.

• Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides.

• Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese.

• Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter.

• Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad.

Conclusion of Rick Stein’s Food Stories episode 15 – West Country

In conclusion, Rick Stein’s final episode in the West Country encapsulates a profound celebration of the region’s enduring connection to the land and its rich culinary traditions. Through his journey, Rick not only revisits the familiar landscapes of his home but also delves deep into the heart of the West Country’s food culture, meeting the pioneers who continue to shape it. From the organic fields of Riverford, where Guy Singh-Watson has led a revolution in sustainable farming, to the ancient cheese-making traditions upheld by Mary Quicke, the episode highlights the passion and dedication that define the region’s food producers.

Rick’s interactions with these local artisans underscore a broader narrative about the importance of sustainability, tradition, and simplicity in the culinary world. His visit to Mark Hix’s restaurant further reinforces this, showcasing how the finest dishes are often the simplest, relying on the quality of ingredients and a deep respect for their origins. The dishes Rick prepares—a carrot tarte tatin and a cheese, potato, and spinach filo pie—serve as both a tribute to the West Country’s bounty and a reflection of his philosophy that great food is rooted in the land and the people who cultivate it.

As Rick reflects on his journey, he leaves viewers with a powerful message: the importance of supporting local food producers and the value of knowing where our food comes from. The West Country, with its blend of tradition, innovation, and natural beauty, stands as a testament to what can be achieved when we honor the land and the culinary heritage it sustains. Rick’s journey through this beloved region is not just a homecoming; it’s a celebration of a way of life that cherishes food as an integral part of our identity and culture.

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