Rick Stein’s Cornwall episode 40

Rick Stein's Cornwall episode 40

Rick Stein’s Cornwall episode 40: Rick drops in on the fishing port of Boscastle and finds a fabulous seafood restaurant in a building that once housed rockets used to fire safety ropes out to sinking ships. A trip to Cornwall’s only dedicated organic mushroom farm inspires him to cook a stir-fry with lion’s mane mushrooms, which are said to regrow neurons!





After a surreal afternoon spent watching a German film crew at work in the fishing village of Mousehole, he discovers that a major reason so many Germans love Cornwall is a long-running TV series, watched by millions, that is based on the romances written by Rosamunde Pilcher and set in Cornwall. Rick Stein reveals the Cornwall that he knows and loves: a unique part of the British isles with a strong sense of identity and a history rooted in its Celtic past. With his famous natural inquisitiveness, Rick shares the road less travelled – championing the food, history, music, art and culture of the county many locals argue should be a country in its own right.


Rick Stein’s Cornwall episode 40


Rick Stein

Christopher Richard “Rick” Stein, CBE (born 4 January 1947) is an English celebrity chef, restaurateur and television presenter. Along with business partner (and first wife) Jill Stein he has run the Stein hotel and restaurant business in the UK. The business has a number of renowned restaurants, shops and hotels in Padstow along with other restaurants in Marlborough, Winchester and Barnes. He is also the head chef and a co-owner of “Rick Stein at Bannisters” at Mollymook and Port Stephens in Australia, with his second wife Sarah. He has written cookery books and presented television programmes.

After graduating, he converted a mobile disco in Padstow, which he had run as a student, into a quayside nightclub with his friend, Johnny. It became known for its freeze-dried curries. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen. The pair still had a licence for a restaurant in another part of the building, so they continued with that to avert bankruptcy.

Stein ran the kitchen using the experience he had gained as a commis chef. Eventually he converted it into a small harbour-side bistro, “The Seafood Restaurant”, with his first wife Jill in 1975. As of 2015, his business operates four restaurants, a bistro, a café, a seafood delicatessen, a pâtisserie shop, a gift shop and a cookery school. In 2007 threats against Stein’s businesses were made by Cornish nationalists. His impact on the economy of Padstow is such that it has been nicknamed “Padstein”.

Mushroom and broccoli stir fry

Mushroom and broccoli stir fry
Mushroom and broccoli stir fry

A quick and simple vegetable stir fry, perfect for midweek meals.


  • In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required.
  • Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken.
  • Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky.
  • Divide between bowls and top with the spring onions and coriander.


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