Rick Stein's Food Heroes: Another Helping

Rick explores the food of Bamburgh, Seahouses, and the Lyth Valley, including Scotch pies and moussaka.

Rick and his dog Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stallholders, Rick prepares a Yorkshire curd tart.

Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish with pasta; Rick travels to the picturesque town of Ludlow in Shropshire.

Rick visits Cartmel in the Lake District and takes advantage of local specialities in several cities to cook up a storm.

Rick visits Cork in Southern Ireland and cooks corned beef and cabbage. Then, he travels up the east coast to Waterford, a town renowned for its glass.

Rick is on home turf when he visits the Tintagel area in Cornwall. Here, legend has it, the ruined castle atop the craggy, untamed cliffs is what remains of King Arthur's Camelot.

In Tintagel in Cornwall, said to house remains of King Arthur's Camelot, Rick has his attention fixed on the local potatoes, which are grown the old-fashioned way and are full of flavour and pollution free.

Fishing for langoustines; Rick visits a pea farm that provides ingredients for risi e bisi and Italian risotto.

Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he then grills. He also makes a consomme and enjoys a beach barbecue.

Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Back on the beach, Rick barbecues the sardines and makes a piri piri sauce to accompany them.

Rick and Chalky enjoy a Turkish barbecue in London's East End; Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.

Samantha Petter's family-run organic cobnut orchard near Sevenoaks in Kent provides vital ingredients for sprats with a cobnut pesto; at Leigh-on-Sea, Rick samples the local cockles and jellied eels from Rawlings.

Rick Stein and Chalky enjoy Irish hospitality, sampling herb celery around Strangford Lough, and monkfish and mussels in Southern Ireland.

Rick visits his favourite local fish market and also tests a variety of pork.

Rick prepares pan-fried John Dory with boulangère potatoes and mushrooms. Later, he visits a farmer who has bounced back from the foot-and-mouth crisis.