BBC Food schedule

Rick explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck.

Rick arrives in the cultural city of Lucknow, reputed to be the curry capital of India and possibly the world.

Rick arrives in the royal state of Rajasthan, the land of the kings, where he meets some serious meat eaters.

Rick Stein visits a five-star hotel in Madurai employing local housewives for genuine home-cooked dishes.

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

In Sardinia, Rick watches the local fishermen catch mullet using methods dating back to Ancient Roman times.

Rick continues his travels in Sicily, enjoying the colors and ambience of Catania's busy fish market.

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 prepares a slipper limpet grilled with butter, and goes fishing for black bream in Cornwall.

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.