food

Rick Stein’s Cornwall episode 15: As Rick’s Cornish odyssey comes to an end, he takes a city break in Truro, where he discovers an unusual ghost story and tours the magnificent cathedral. Deep in the Cornish countryside is a family passionate about offal, who prepare Rick a delicious meal of pickled ox tongue and beef heart tacos. In Cornwall’s most northerly parish, Rick tells the story of an eccentric vicar, Robert Stephen Hawker, who would retrieve and bury the bodies from nearby shipwrecks in his church, and who is credited with writing what has become Cornwall’s unofficial national anthem. In

Rick Stein’s Cornwall episode 14: West Penwith is as far west as it is possible to go in mainland England. Rick explores its rich and diverse history, from Lamorna Cove, made famous through song and art, to the UNESCO-protected tin and copper mining area of Botallack, where Rick talks with a mining explorer.     With the Atlantic sea mist enveloping the landscape, Rick follows an ancient track in search of Cornwall’s oldest building. And from the safety of his kitchen, Rick tells us how, as a young lad on the Lizard Peninsula, he fell in love for the first

Rick Stein’s Cornwall episode 13: Rick is at Tintagel in Cornwall, where he discovers that it was an important trading port with Europe and the birthplace of perhaps Britain’s greatest legend, the tale of King Arthur.   At Camborne, once the richest mining area in the world, Rick explores how the Methodist religious movement was so important to Cornwall, and how Methodists would cook a rather unusual bun during special feast days. And on the Roseland Peninsula, Rick meets a family who are continuing the surprisingly ancient tradition of growing the exotic spice saffron.   In this new series Rick

Rick Stein’s Cornwall episode 12: Rick is on the beautiful Roseland Peninsula. He begins his journey at a spot thought to have been visited by Jesus, which inspired the hymn Jerusalem. At the picturesque town of St Mawes, he embarks on a tour of the bay with Alex and Olga Polizzi, who own one of Cornwall’s most luxurious hotels.     At one of the county’s oldest butchers, Rick looks into the ancient practice and benefits of ageing meat, before showing us how to properly cook a steak and make the perfect Bearnaise sauce. And in the attractive harbourside village

Rick Stein’s Cornwall episode 11: Rick explores the beating heart of the postwar British modern art movement in the seaside town of St Ives, the home of leading artists such as Barbara Hepworth and Terry Frost.     At the Lizard Peninsula, known locally as the graveyard of all shipping, Rick heads out to sea to fish for a delicious seasonal visitor, the red mullet. And on the wild coast at Land’s End, Rick discovers that Cornwall has a rather unusual animal as its emblem. In this new series Rick Stein reveals the Cornwall that he knows and loves: a

Rick Stein’s Cornwall episode 10: Rick heads into the bowels of Cornwall, deep into the china clay pits to discover what is known locally as white gold, one of this county’s most important industries. He then climbs the Cornish Alps, huge slag heaps created by the clay mining and some of Cornwall’s highest land.     After a wild swim at one of Cornwall’s picturesque hidden coves, Rick cooks a simple sea bass recipe, telling us all how to make the perfect homemade mayonnaise. In the far west of the county, on the Land’s End peninsula, Rick introduces us to

Rick Stein’s Cornwall episode 9: At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain’s queen of comedy, who has made Cornwall her home.   In the shadow of Devonport Dockyard, he boards the world’s busiest chain ferry to cross the wide River Tamar, the ancient watery boundary between the counties of Devon and Cornwall, where he discovers an unusual event involving an elephant from the circus. And in a small pocket of the county is a man who thinks he’s discovered the next superfood, which Rick uses to cook up a delicious

Rick Stein’s Cornwall episode 8: On the wild north Atlantic coast, Rick heads out to sea to go fishing for lobsters with his old friend and celebrity chef Nathan Outlaw and learns about a revolutionary new conservation programme which is making lobster fishing a sustainable enterprise. In the historic and pretty harbour town of Port Isaac, Rick and Nathan cook up a fabulous lobster risotto. At Tresillian House, near Newquay, Rick meets with head gardener John Harris to find out more about his Victorian walled garden, an oasis of calm where Rick discovers how harvesting by the phases of the