Rick Stein's Long Weekends

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes - he begins his adventures in autumnal Bordeaux.

Rick Stein embarks on a series of culinary long weekends in search of food excellence - in this episode, Rick enjoys a winter break in Reykjavik in search of the perfect cod.

Rick enjoys a long weekend in Berlin, where he samples delicious seasonal creations including pureed sunflower seeds, artichoke flans, and crushed frozen pine nuts.

Rick Stein visits Vienna, the city that is home to comfort dishes like tafelspitz and goulash and gave its name to the wiener schnitzel.

Rick Stein visits Bologna and learns how to make fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne - he also tries 13-year-old Parmesan cheese.

Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world.

Rick Stein visits Copenhagen, the home of new Nordic cuisine, and cooks fried pork belly with lovage potatoes and parsley sauce, a dish once named as Denmark's favourite.

Rick's series of culinary city breaks continues with a trip to the historic city of Cadiz in southern Spain, which is renowned for its fresh tuna and manzanilla.

Rick's series of culinary city breaks continues with a trip to the northeastern Greek city of Thessaloniki, where he arrives just in time for its peach harvest.

Rick Stein ends his series of long weekends in Palermo on the coast of Sicily, with unforgettable dishes flavoured with pine nuts, raisins, lemons and almonds.