Sardinia and Sicily 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 two

In Sardinia, Rick watched as the local fishermen caught mullet using methods that date back to ancient Roman times. He then boarded a ferry for Sicily and in Palermo he found one of the best pasta dishes he has ever tasted. Rick treated us to the simple vegetarian Pasta with tomatoes, capers and mint using capers from the island of Pantelleria, and Pasta alla norma with aubergines, tomatoes, chilli and ricotta salata cheese from Catania on the east coast of Sicily.

• Pasta with tomato, capers and mint
• Pasta alla norma
• Seared swordfish with salmoriglio

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).