Chef Blanc uses two seasonal ingredients, game and mushrooms, to create a French version of a pasty called pithivier, which is filled with a rich mix of pheasant, chestnuts and dried fruits he also makes a cep mushroom tortellini with fresh pasta.
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Up in Bonnie Scotland, Zuu and AJ head to the luxury 'old money estates of the rich.
In Seoul, the pair meet Korean millionaires, and Michelin-star chef Yannick Alléno.
Rick delights in the varied and delicious street food of Hanoi.
Rick Stein samples swimmer crabs cooked with green peppercorns.
Rick Stein's journey takes him to Languedoc before finally crossing over to Provence.
Rick Stein continues his trip through France, ending his journey at the Mediterranean.
Rick arrives in Perigord, famous for black truffles, walnuts and dishes cooked with duck.
Rick sets out at dawn with some crab fishermen, and cooks up a beautiful samphire and shrimp risotto.
Rick sets off for Northern Ireland to catch very large langoustines.
Rick is in Morecambe Bay, and he goes fishing with a local man who owns a fish shop where he pots the shrimps.
Rick prepares a slipper limpet grilled with butter, and goes fishing for black bream in Cornwall.
Rick's journey around the British Isles leads him to the east coast of Scotland.
Rick Stein meets up with an old friend in America, where he fries soft-shell crabs and grills lobsters.
Rick visits Hua Hin in Thailand, searching the bustling markets for interesting local ingredients.
The chef goes fishing in the Chesapeake Bay and pan-fries the large striped bass he caught.
In Queensland, Rick learns the tricks of cooking Australian-style. Back at home, he prepares seared tuna.
Rick returns to Goa, where he cooks spicy shark vindaloo and dhal with lentils.
Rick Stein travels to Spain to attend the festival of percebes and creates dishes using hake and clams.
Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster.
Rick explores Bengal and Tamil Nadu, the regions that began Britain's love affair with curry Rick enjoys the prominence of fish and seafood in their dishes, flavored with mustard in Kolkata and tamarind in Chennai.
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