Rick Stein's Mediterranean Escapes

Rick catches a ferry to the mountainous island of Corsica where he discovers great sausages, wonderful sheep's cheese and the locals' passion for chestnuts.

On a misty lagoon in Sardinia, Rick watches the fishermen catch mullet using the same methods as the Romans did centuries before. He boards a ferry for Sicily to find, in the heart of Palermo, one of the best pasta dishes he's ever tasted.

In Sicily, Rick enjoys the colour and the sheer operatic quality of Catania's busy fish market. In Puglia, on Italy's mainland, he discovers great dishes formed through centuries of poverty but wakes up one morning to find his Land Rover missing.

Rick arrives in Corfu, where he's invited to a family feast. In restaurant kitchens throughout the island he learns how to make authentic Greek dishes. Later he heads for Majorca, where he worked as a teenage cook, and discovers what modern British tourists want to eat.

In Mallorca, Rick finds wonderful seafood dishes and the most succulent roast lamb he has ever tasted, and in Barcelona he samples Catalonian food at the famous Boqueria market.

Rick samples the delights of couscous, tagines and mint tea in Moroccan bazaars, before heading along the old silk route to south eastern Turkey, where he tastes the finest kebabs.