
Nisha Katona's Home Kitchen
Nisha is cooking a chicken korma and a marinated tandoori monkfish tail on the BBQ.

Nisha is cooking a chicken korma and a marinated tandoori monkfish tail on the BBQ.

Lamb chops with mint; chilli and golden potatoes; ruby red plum and amoretti crumble.

Yogurt pot cake; sausage meatball supper; squid and prawns with marjoram and chili; tiramisini.

Liquorice pudding; Sardinian couscous; butterflied leg of lamb.

Pork loin stuffed with Parma ham and oregano; mock mash; vignarola.

Italian roast chicken with saffron orzotto; coffee ice cream; chocolate olive oil cake.

Dishes include a midweek family feast of tagliata and 'eggs in purgatory'.

Rick Stein heads east from Oaxaca to the Yucatán Peninsula, a place once frequented by pirates.

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

Rick Stein visits the Mexican capital to sample the Aztec cuisine.

Rick lands in the town that gave the world tequila and the metropolis that birthed mariachis.

Rick enjoys a hearty steak and eggs American diner special and bids a fond farewell to his Mustang.

Rick Stein continues traveling down the Californian coastline immortalized by Steinbeck.

Rick enjoys sitting on the dock of the bay in San Francisco, tasting legendary dishes.

Fresh cod; smoked kippers; prepares halibut with cucumber; salmon en croute.

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

Cockles and samphire; pink shrimps; Cromer crabs.

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.

Pilchards, bream, ormer and cockles with lavarbread.