Corsica and Sardinia Rick Stein travelled through the Mediterranean sampling traditional recipes and local delicacies, and was inspired to create a few dishes of his own.

In this article

Recipes from the programme

Recipes from the book

Programme one

Rick Stein's Mediterranean escape started in Marseille where his last series ended. He caught the ferry to Bastia, the ancient capital of Corsica, where he was invited to a typical Corsican feast. Here pulenda, a kind of polenta made with chestnut flour, took pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig. At Bonifacio, Rick sailed across the rough straits to Sardinia, where he sampled an especially good spaghetti with cuttlefish ink and a rich tomato sauce.

• Wild boar stew with wild mushrooms, chestnuts and chorizo
• Pasta with pecorino sardo, pancetta, parsley and eggs

Other recipes cooked by Rick on the programme are featured in a book that accompanies the series. Rick Stein's Mediterranean Escapes is published by BBC Books (ISBN 978 0 563 49366 2).