Rick left Italy and made his way to the Greek island of Corfu where he attended a family feast. He visited kitchens in restaurants all over the island and learned how to make authentic Greek dishes such as a Greek salad with good quality feta and olives; Pastitsio, a beef and macaroni pie with cinnamon, red wine and kefalotiri cheese; and Baked Greek omelette with wild greens and herbs (horta), leeks and feta.
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).
