
Rick Stein's Christmas Odyssey
Inspired by his Far Eastern Odyssey, Chef Rick Stein livens up your holiday meals with braised duck, beef rending, biryani and a twist on turkey.

Inspired by his Far Eastern Odyssey, Chef Rick Stein livens up your holiday meals with braised duck, beef rending, biryani and a twist on turkey.

A special dish for the Royal Navy of ragout with turbot and scallops.

For Mayday, Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese Rick goes out fishing with two friends and makes crab pasties for them.

Rick Stein uses the humble whelk to make a mouth-watering dish and prepares one of the sea's treasures -- bass.

A dish of crabmeat, wine and garlic.

Squid in red wine.

Fish tagine, monkfish tacos and some tangy Thai fishcakes.

Rick cooks seafood paella, spicy Thai fish curry, and scallops.

Rick Stein heads east from Oaxaca to the Yucatan Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.

Rick enjoys sitting on the dock of the bay in San Francisco, tasting legendary dishes like the hangtown fry San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.

Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.

Rick and Chalky continue their culinary quest around the country.

When the Japanese Ambassador saw Rick preparing sushi onboard a boat off Cornwall, he was not terribly impressed. However, this sparked off an idea where Rick would go on a voyage of discovery to the ultimate seafood lovers' destination: Japan.

Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc before crossing over to Provence and the Mediterranean coastline that reveals new insights into southern French cuisine.

Rick Stein's journey of discovery brings him to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.

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

Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast he visits kitchens in restaurants all over the island and learns how to make dishes such as a Greek peasant salad with feta and olives and more.

Rick travels from Sicily to Puglia.

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.