Rick Stein's Fruits of the Sea

The chef prepares pasta served with a red mullet sauce. He also creates a modern reinterpretation of the classic Cornish pasty.

The programme centres on a single chef who spends the episode preparing two distinct dishes. It’s presented as a straightforward cooking segment, with the focus firmly on the culinary process rather than on any broader storyline. The tone is informal and conversational, reflecting a typical kitchen environment. During the show the chef first tackles a pasta dish that incorporates a sauce made from red mullet. The preparation of the sauce and its integration with the pasta are demonstrated step by step, highlighting the way the fish flavour is balanced with the pasta base. The segment then moves on to a second creation: a re‑imagined version of the classic Cornish pasty. In the latter portion the chef reinterprets the traditional pasty, applying a fresh approach while still referencing the original form. The preparation is shown in detail, from the assembly of the filling to the final shaping of the pastry. Throughout, the chef explains the reasoning behind each modification, aiming to give viewers a clear picture of how the new twist differs from the conventional recipe. Overall, the episode offers a concise look at two culinary ideas – a red mullet‑based pasta sauce and a contemporary take on a Cornish pasty – presented in a clear, step‑by‑step format that keeps the focus on technique and ingredient handling.