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Episode 5

Rick continues on 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.

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.

This is the land that celebrates the best of mountain cuisine with its grilled sausages and snails together with the finest fish straight out of the region’s famous self-contained sea lakes. What unites them is the local love for aioli, the pungent garlic mayo cherished in southern France.

In his country kitchen, Rick cooks a hearty dish of pork and beef meatballs in a tomato and piment sauce.

59 minutes

Clip

Music Played

Timings (where shown) are from the start of the programme in hours and minutes

  • 00:27

    Bone Thugs‐n‐Harmony

    Tha Crossroads

Credits

Role Contributor
Presenter Rick Stein
Editor Adam De Wan
Music Crocodile
Executive Producer Arezoo Farahzad
Producer David Pritchard
Production Manager Olwyn Goldsmith
Production Manager Natalie Brightman
Production Manager Meg Keegan
Production Company Denham Productions

Broadcasts