Rick Stein's Secret France

Rick's route leads him across the Spanish frontier, up into the lower slopes of the Pyrenees, and finally to the sun‑kissed Mediterranean shoreline. During the trek he prepares meatballs using both pork and beef, which he stews in a rich tomato and piment sauce.

The episode follows Rick as he sets off on a road‑trip that sweeps across three very different parts of Spain. Starting at the frontier with France, he moves through the lower slopes of the Pyrenees before finally reaching the sunny Mediterranean coastline. It's a straightforward travel narrative that ties each location together. Along the way, Rick spends time at each stop, taking in the border scenery, the rugged foothills and the sea‑side atmosphere. The journey isn’t just about the views; it also serves as a backdrop for a simple culinary task. He decides to make a batch of meatballs using both pork and beef. The meatballs are simmered in a sauce made from ripe tomatoes and piment, giving the dish a gentle heat. Rick combines the two types of meat to achieve a balanced texture, then lets the flavours meld as the sauce thickens. The cooking scene is set against the shifting landscapes he’s just crossed. By the episode’s end, the viewer sees how the journey and the cooking intertwine, with the final plate reflecting the diverse regions Rick has traversed. The pork‑and‑beef meatballs, bathed in the tomato‑piment sauce, act as a culinary snapshot of the Spanish border, the Pyrenees foothills and the Mediterranean coast.