Rick Stein's Secret France

Rick touches down in the Perigord area, a part of France that's famed for its black truffles, walnuts and duck. Keen to soak up the local flavour, he makes his way to his favourite market, a bustling French market where the region’s produce is on full display. He enjoys the lively atmosphere, the chatter of vendors and the scent of fresh produce as he gathers his ingredients, and the colourful stalls that line the aisles. There, he sets about cooking a traditional pot‑roast pork, following the classic method used in the area. By using the ingredients and techniques typical of Perigord, he aims to capture the authentic taste of the region in a single, hearty dish.

Rick touches down in the Perigord area, a part of France that's famed for its black truffles, walnuts and duck. Keen to soak up the local flavour, he makes his way to his favourite market, a bustling French market where the region’s produce is on full display. He enjoys the lively atmosphere, the chatter of vendors and the scent of fresh produce as he gathers his ingredients, and the colourful stalls that line the aisles. There, he sets about cooking a traditional pot‑roast pork, following the classic method used in the area. By using the ingredients and techniques typical of Perigord, he aims to capture the authentic taste of the region in a single, hearty dish.

Rick touches down in the Perigord area, a part of France that's famed for its black truffles, walnuts and duck. Keen to soak up the local flavour, he makes his way to his favourite market, a bustling French market where the region’s produce is on full display. He enjoys the lively atmosphere, the chatter of vendors and the scent of fresh produce as he gathers his ingredients, and the colourful stalls that line the aisles. There, he sets about cooking a traditional pot‑roast pork, following the classic method used in the area. By using the ingredients and techniques typical of Perigord, he aims to capture the authentic taste of the region in a single, hearty dish.

Rick's trek carries him across the Spanish frontier, winding through the lower slopes of the Pyrenees before reaching the sun‑kissed Mediterranean shoreline. Along the way he stops to whip up a batch of meatballs made from both pork and beef, which he simmers in a rich tomato base spiced with piment. The journey showcases the varied scenery of northern Spain, from rugged borderlands to gentle foothills and finally the sparkling coast, while the cooking scene adds a homey touch as he combines the meat with a fragrant, pepper‑laden sauce. Both the travel and the recipe are presented in a relaxed, observational style.

Rick's trek carries him across the Spanish frontier, winding through the lower slopes of the Pyrenees before reaching the sun‑kissed Mediterranean shoreline. Along the way he stops to whip up a batch of meatballs made from both pork and beef, which he simmers in a rich tomato base spiced with piment. The journey showcases the varied scenery of northern Spain, from rugged borderlands to gentle foothills and finally the sparkling coast, while the cooking scene adds a homey touch as he combines the meat with a fragrant, pepper‑laden sauce. Both the travel and the recipe are presented in a relaxed, observational style.

Rick's trek carries him across the Spanish frontier, winding through the lower slopes of the Pyrenees before reaching the sun‑kissed Mediterranean shoreline. Along the way he stops to whip up a batch of meatballs made from both pork and beef, which he simmers in a rich tomato base spiced with piment. The journey showcases the varied scenery of northern Spain, from rugged borderlands to gentle foothills and finally the sparkling coast, while the cooking scene adds a homey touch as he combines the meat with a fragrant, pepper‑laden sauce. Both the travel and the recipe are presented in a relaxed, observational style.

Rick's trek carries him across the Spanish frontier, winding through the lower slopes of the Pyrenees before reaching the sun‑kissed Mediterranean shoreline. Along the way he stops to whip up a batch of meatballs made from both pork and beef, which he simmers in a rich tomato base spiced with piment. The journey showcases the varied scenery of northern Spain, from rugged borderlands to gentle foothills and finally the sparkling coast, while the cooking scene adds a homey touch as he combines the meat with a fragrant, pepper‑laden sauce. Both the travel and the recipe are presented in a relaxed, observational style.

In the final leg of his journey, the chef heads south to spend time in both Languedoc and Provence, rounding off the regional tour that has taken him across the French countryside. After the visits, he returns to his own country kitchen, where the focus shifts from travel to cooking. There, he prepares a tarte tatin that layers slow‑cooked, confit tomatoes with soft aubergine, allowing the vegetables to caramelise before the pastry is turned upside down. The result is a rustic, glossy tart that showcases the simple, seasonal produce he’s gathered on his trip, bringing the culinary adventure to a satisfying close.

In the final leg of his journey, the chef heads south to spend time in both Languedoc and Provence, rounding off the regional tour that has taken him across the French countryside. After the visits, he returns to his own country kitchen, where the focus shifts from travel to cooking. There, he prepares a tarte tatin that layers slow‑cooked, confit tomatoes with soft aubergine, allowing the vegetables to caramelise before the pastry is turned upside down. The result is a rustic, glossy tart that showcases the simple, seasonal produce he’s gathered on his trip, bringing the culinary adventure to a satisfying close.

In the final leg of his journey, the chef heads south to spend time in both Languedoc and Provence, rounding off the regional tour that has taken him across the French countryside. After the visits, he returns to his own country kitchen, where the focus shifts from travel to cooking. There, he prepares a tarte tatin that layers slow‑cooked, confit tomatoes with soft aubergine, allowing the vegetables to caramelise before the pastry is turned upside down. The result is a rustic, glossy tart that showcases the simple, seasonal produce he’s gathered on his trip, bringing the culinary adventure to a satisfying close.

In the final leg of his journey, the chef heads south to spend time in both Languedoc and Provence, rounding off the regional tour that has taken him across the French countryside. After the visits, he returns to his own country kitchen, where the focus shifts from travel to cooking. There, he prepares a tarte tatin that layers slow‑cooked, confit tomatoes with soft aubergine, allowing the vegetables to caramelise before the pastry is turned upside down. The result is a rustic, glossy tart that showcases the simple, seasonal produce he’s gathered on his trip, bringing the culinary adventure to a satisfying close.