Rick Stein's Mediterranean Escapes

Rick heads to Corsica by ferry, where he tries sheep's cheese from flocks raised on the mountains, tasty local sausages, and learns about the Corsicans' love of chestnuts.

Rick watches expert fishermen catch mullet in Sardinia using ancient methods, before heading to Sicily where he makes vegetarian pasta with tomatoes, capers and mint, as well as a classic pasta alla norma.

Rick takes a look at a busy fish market in Sicily before heading to Puglia, where he learns of some tasty peasant dishes. However, the trip takes an abrupt turn when Rick awakens to find that his Land Rover is gone.

Rick leaves Italy and heads for the Greek Island of Corfu, where he learns the secrets of making a classic Greek salad, a tasty pastitsio pie, and a vegetarian baked Greek omelette.

Rick samples the most tender lamb he has ever tasted on the island of Mallorca, before creating a dish using a traditional Mallorcan sausage called sobrasada, and then heading to Barcelona.

In Morocco, Rick enjoys couscous and samples the tagines and mint tea to be found in the bazaars. He ends his Mediterranean travels in south-eastern Turkey, where he makes lahmacun.