BBC Food schedule

Rick makes his way to Corfu, where he attends a family feast. He learns how to make authentic Greek dishes.

Rick heads to the Spanish island of Mallorca, where he eats the most succulent lamb he has ever tasted.

In Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars.

Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux.

Rick Stein heads towards the Arctic Circle to explore the culinary delights of Reykjavik.

Rick enjoys a long weekend in Berlin, where he samples some delicious seasonal creations.

Rick visits Vienna, the city that's home to comfort dishes like tafelspitz and goulash.

Rick's journey around the British Isles leads him to the east coast of Scotland.

Rick is in Morecambe Bay, and he goes fishing with a local man who owns a fish shop where he pots the shrimps.

Rick sets off for Northern Ireland to catch very large langoustines.

Rick sets out at dawn with some crab fishermen, and cooks up a beautiful samphire and shrimp risotto.

Rick is in Ireland, and his first stop is a remote seafood restaurant on Bere Island in County Cork.

Fish and chips is one of Britain's great dishes, and few places do it better than the town of Whitby.

Rick Stein samples swimmer crabs cooked with green peppercorns.

Rick delights in the varied and delicious street food of Hanoi.

Rick learns the art of creating a hot and sour tom yum goong.

Rick explores the multi-faceted cuisines of Penang.

Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries.

Rick ends his culinary tour in Bangladesh.

Rick catches the ferry to Bastia, where he is invited to a typical Corsican feast.

Rick cooks a dish of small, sweet, Chinese-style scallops, paella and a spicy Thai fish curry.

The chef rustles up more delicious seafood delights inspired by his travels.

A fisherwoman in Padstow harbour cooks squid with red wine for the chef.

Rick hunts for spider crabs with Chalkie the Jack Russell and cooks a Basque dish.

Rick goes longline fishing on the beach, catches and cooks plaice and searches for whelks, which he stir-frys.

It's Mayday: Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese.

Rick travels to RNAS Culdrose to cook a special meal for Trafalgar Day.

In Sydney, Australia he prepares spicy laksa, barbecued fish and seared tuna.

Rick's journey around the British Isles leads him to the east coast of Scotland.