Rick Stein’s Food Stories series 1 episode 6 guide
Rick spends this episode exploring the south coast of Wales. He begins his Welsh adventure by meeting chef and Youtuber Gaz Oakley who cooks plant-based dishes grown on his own small-holding. He cooks Rick a garlic Welsh rarebit pizza, topping it with beetroot and rhubarb.
Next up, Rick heads to the Gower Peninsula to meet farmer Dan Pritchard who raises sheep on the coastal salt marshes. He meets their butcher, John to get his hands on a prime cut of rack of Gower salt marsh lamb to take back to Padstow. In the kitchen, Rick roasts the rack of lamb and serves it with dauphinoise potatoes, beans and peas.
Rick visits the village of Laugharne alongside the River Taff where one of his literacy heroes, Dylan Thomas, spent the last few years of his life. He is allowed special access to see inside Thomas’s writing shed overlooking the estuary where he wrote his most famous works.
20 miles away on the River Towy, Rick discovers a traditional fishing method that’s been around for thousands of years. The fishermen use a coracle boat and nets to fish and Rick joins the locals in hope of a catch for his next recipe. Unsuccessful this time, Rick’s local fishmonger in Padstow fared better and back in the kitchen he cooks smoked sea trout served with a potato salad and a tomato salad.
Recreate Rick’s rack of lamb with dauphinoise potatoes recipe at home
Recrate Rick’s sea trout with chive dressing and potato and tomato salad recipe at home
Rick Stein’s Food Stories series 1 episode 7 guide
Rick visits one of his favourite cities on his UK food tour, Bristol – a diverse city where nearly 70 different languages are spoken. Rick stops by Houria café, who provide safe employment and training in their kitchen for migrant women living in Bristol. The café highlights the national dishes for these women and celebrates food that you wouldn’t normally come across. Back in his kitchen in Padstow, Rick recreates the salt cod fish cakes that he was made by Kim, the founder of Houria.
After finding out about Bristol’s history with the Windrush Generation and about the African/Caribbean culture in St Pauls, Rick visits Gullu’s Kitchen, an African/Caribbean takeaway just outside of the city centre and meets owner, Mark Daley. He cooks for Rick his most well-loved dish, jerk chicken.
Heading now into the West Country, he meets Peter Westcott who’s a chef that focuses on fermented foods and vegetables. Rick tries some of his products such as fermented curtido, beetroot and artichokes. Using the curtido from his West Country visit, Rick makes chipotle chicken burritos on the barbecue back home in Padstow.
Recreate Rick’s salt cod fishcakes recipe from Houria Café at home
Recreate Rick’s chipotle chicken burrito with curtido recipe at home
Rick Stein’s Food Stories series 1 episode 8 guide
In this episode, Rick travels east to the county of Suffolk, also known as the nation’s breadbasket, as it has the perfect soil and the right amount of sunshine to grow the best wheat. Over the 2020 lockdown, Rick learnt how to make sourdough bread so for his first food story of the episode, Rick meets Alexander and Emily, owners of Acre Farm to learn how to make sourdough bread properly. They bake their bread the traditional way with a wood-fired oven. With a loaf of sourdough with him, Rick has the perfect recipe to go with it, Valle D’Aosta cabbage soup.
Along the coast in Southwold, Rick visits the home of one of his favourite writers, George Orwell, where he moved to with his family when he was 18 years old. Here was where he began his writing career and would be known for his best-selling novels, 1984 and Animal Farm. Next, Rick visits a new local café, Canteen owned by chef, Nicola Horden where it strives to make food available for all with the concept of ‘pay what you can lunches’. Nicola makes Rick a rainbow chard and St Jude curd tart made from local and organic ingredients.
20 miles south along the coastline, Rick visits the town of Aldeburgh which was once home to a thriving heron fishing industry, but after the First World War, the industry declined. Rick meets up with fisherman, Dean Fryer who he first met over 20 years ago on Rick’s TV series, Food Heroes. He’s now the only local fisherman who goes out to sea every day which he sells his catch to the local business and the community. Inspired by his visit to see Dean, Rick’s back in the kitchen with some fresh sea bass fillets and crab meat to try something a little bit out of his comfort zone, sushi.
Recreate Rick’s Valle D’Aosta cabbage soup recipe at home
Recreate Rick’s nigiri and maki sushi rolls recipe at home
Rick Stein’s Food Stories series 1 episode 9 guide
In this episode, Rick travels to London where he started his career as a chef. He heads to China Town in Soho to find out more about our love for Chinese food that has now become part of the British food landscape. He visits one of the most well-known restaurants in China Town, New Loon Fung, to try dim sum, a Cantonese dish of dumpling pastry filled with a variety of different fillings and then steamed. Rick chats with the owner, Shun Bun Lee and his son, Sunny, who’s won the Observer Food Lifestyle Achievement Award. Inspired by his visit, Rick cooks one of the most-loved Cantonese dishes, beef chow mein.
As well as Cantonese food, Italian food has also captured the hearts of our nation – voted the most popular cuisine in the world. In West London, Rick visits a new dairy factory which produces mozzarella cheese, bringing the true taste of Italy to the UK. He meets owner, Simona Di Vietri, where she tells Rick more about the mozzarella she produces using British dairy cows and how she supplies some of the top restaurants in London with her cheese. With a few balls of mozzarella with him, Rick braves the British weather to make an Italian inspired alfresco salad of mozzarella and roasted peaches with grilled ciabatta.
There’s one dish though that is truly British which you can find all over the world, the full English breakfast. Rick meets with radio presenter and travel writer, Stuart Maconie who’s wrote all about this important British dish, at Pellicci’s in East London. The full English originated from the 1500’s with the same concept but the components changing throughout time.
Recreate Rick’s beef chow mein recipe at home
Recreate Rick’s mozzarella and roasted peach salad on toasted ciabatta recipe at home
Rick Stein’s Food Stories series 1 episode 10
Rick continues his food stories adventures in London in this episode. With over 120 different cuisines on offer in the capital, London is officially the most diverse food city in the world. He first heads to Shepherd’s Bush market to meet Ahmed Yassine, owner of the market café, Mr Falafel, which Rick has heard so much about. He cooks Rick his childhood favourite, a falafel and Makdous wrap which includes pickled aubergines stuffed with walnuts, garlic, sun-dried tomatoes and tahina sauce.
Not far from Shepherd’s Bush, Rick visits a new restaurant called Mriya Neo Restaurant which specialises in Ukrainian dishes. Owner Olga Tsybytovska and her team that works there are all refugees that had to flee from their home to escape the war. Chef Arkadii cooks Rick their most well-known and loved national dish, borscht, which is a hearty beetroot soup normally served with a shot of vodka. Paying tribute to Ukraine, Rick cooks another well-loved Ukrainian dish back in his kitchen in Padstow, chicken Kiev.
Rick travels up to Walthamstow in north London which used to be the home of silent movies in the UK due to its great natural light and being in close proximity to the city centre. Walthamstow is now the home of craft beer and Rick goes to meet Jaega Wise, owner and head brewer of Wild Card Brewery to find out more about how the beer is made. Rick confesses he’s not the biggest craft beer fan, but is won over with Jaega and her team’s range of beers. With a can pale ale with him, he makes a sauce to pair with pan-fried John Dory, bacon and lettuce.
On his last stop in London, Rick visits the Ethiopian restaurant, Delina’s, where he tries a local delicacy, beyainatu, which is a first for Rick.
Recreate Rick’s pan fried John dory with beer, bacon and lettuce recipe at home
Recreate Rick’s chicken Kiev recipe at home