Catch up on BBC2 and watch all TV shows and episodes online. Ep7 (M), S10 Ep1 Leave to cool and then refrigerate until ready to use. Ep12 Ep13 Heat a frying pan over a high heat without oil, add the chopped hazelnuts and toast them for 1- 2 minutes stirring frequently to ensure they do not burn, tip into a bowl and set aside. Time Capsule (PG), S1 (PG), S22 Not For A Drink, A F***, Or A G**Damn Prayer Rick’s final stop in Bologna was to Ciaccos Restaurant with Ricardo Cattalani where he tried gurnard with passatelli, a pasta formed of breadcrumbs, eggs and grated Parmesan. Ep5 (PG), S11 Getting To Know You - Again Ep1, S1 Having had breakfast at his hotel, Rick visits Acucena Veloso, a fishmonger in the Salshana Fish Market before trying grilled corvina, a classic, lightly flavoured fish that can be found on many lunch counter specials in Portugal. Rick then meets Viviana Randazzo to enjoy the mouth-watering dish of pasta al forno – typically eaten in Sicily for Sunday lunch. The Focus Attenuation Ep12 (PG), S2 Ep11 Peter Lorre Order a signed copy of Rick Stein’s Long Weekends, which includes 120 new recipes to recreate for your friends and family at home here. (M), S3 Behind The Lines (M), S11 How lovely. Ep4 Welcome Back Rick then went on to view the three large murals by Guido van Helten on the Loftkastalinn building in the old west side of Reykjavik. (PG), S10 PREMIERE, LFC TV: Liverpool v Brighton Back in his kitchen in Padstow, Rick showed us how to make our own Italian cotoletta Bolognese. (PG), Episode 8927 (PG), S2 Having had breakfast at the hotel, Rick meets with Dietmar Muthenthaler, head pastry chef at Demels where he tries apple strudel and sachertorte. First up were clams in the shell with an emulsion of smoked ham, crab with a purée of Jerusalem artichoke, herring roe with hard goats cheese and smoked bell pepper cream paired with Chateua de Charmes-Godard, a 50/50 split of Sauvignon Blanc and Sémillon. (PG), S8 Ep13 Grilled Sardines at the Moma Grill Restaurant and exploring Lisbon’s famous Aguas Livres Aqueduct were followed by a visit to Restuarante Adraga for clams with prawns, percebes and some grilled bass. After meeting Georgios Bazmadelis, Rick and the crew enjoy a lunch  of sardines in vine leaves, rock samphire salad, fava santorini and a haloumi cheese salad – the perfect way to the end the day. Ep8 (PG), S1 Rick enjoys breakfast at the hotel and listens to Mona, the singing waitress. Rick explored the perfect dishes that make up French lunches including rabbit with prunes, steak tartare, petit salé, poulé au pot, duck confit and cassoulet while tucking into a crew lunch at Chez Mémé. (PG), S3 Ep19 It featured a number of returning contestants from the first three seasons of MasterChef Australia (including season 1 and season 3 winners Julie Goodwin and Kate Bracks), revisiting past challenges in order to raise money for charity. Family Secret Fried pork belly with lovage potatoes and parsley sauce are next on the menu, back in Padstow. Homecoming Finally heading to Agyrovoli Taverna on Eponomi Beach, here Rick samples the last dish on his Greek culinary adventure, grilled bream and bass. He then takes a trip to Ultramar & Nos restaurant where he meets with Pancho’ Jimenez Yañes and samples a variety of stews including chorizo and red bean, chorizo and chickpea and cazon and tuna. (PG), S8 (M), S1 Melt the butter in the frying pan and fry the dried breadcrumbs until crisp and golden then add three-quarters of the toasted hazelnuts, and  the cinnamon stir well to combine. Ep11 Give Em Hell, Hawkeye Ep5 (PG), S4 (G), Charmed, I'm Sure/The Vampire Strikes Back Ep5 Recent popular programs include The One Show, Baby Jake, Bargain Hunt, Newsnight and 54 Days. Back in his cottage in Padstow, Rick showed us how to make a bacon joint with sauerkraut and split pea purée. This mid-winter episode dishes up some warming, homely treats - and reveals why Simon still bears the mental scars. Send in the Clones Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. Australia's Angriest Man Episode 2 The Sittaford Mystery Lilly Singh & Sean Evans The following morning Rick starts the day with some breakfast and says how he is pleased to see some sun instead of snow. Michelle And Ghopi (M), S9 Vår mest sette serie hittil! (PG), S5 (M), S5 (PG), Condotto da Bruno Vespa Inspired by the market, Rick then cooked pastesis de bacalhau (codfish pastries or fritters), a great snack that he enjoyed a couple of at Lisbon Airport. He then had lunch with Ymir, enjoying chicken liver terrine with dandelion syrup, hot spring hard boiled eggs with birch smoked salt and smoked trout paté with fennel and beetroot chutney and chunky basil pesto. Ep13 After musing over the large queues both day and night for L’Entrecôte, Rick took us back to his cottage in Padstow where he cooked the final dish for this week: steak frites with Bordelaise sauce. (MA15+), S1 This is followed by a trip to the small seaside resort of Mondello – could be one to add to the bucket list… Lunch was a busy affair at Trattoria Simpaty, with Rick sampling a range of local delights, including spaghetti vongole, octopus, clam and mussel salad, panelle, baby octopus cooked in tomatoes and red wine and calamaretti, all washed down with some chilled Grillo wine. Chicken Marsala is next on the menu, with Rick cooking up the recipe in his cottage. He then meets with Stefanie Herkner and tries some stuffed cabbage sarma. Ep12 North East England Bloodhounds And no weekend would be complete without some coffee and teatime treats – Pateis de nata to Berliner Doughnuts. Ep7 Gleen He then visited the Hallgrimskirkja Lutheran Church and spoke about Leif ‘the lucky’ Eriksson, an Icelandic explorer considered by some as the first European to land in North America before Christopher Columbus. The park is known to be one of the most important wetland systems in both Greece and Europe, with the vast landscape providing beautiful scenery. Fried ceps sprinkled with garlic and parsley was the next dish on the menu at Marché de Capucins in Places des Capucins, which left Rick pondering on what makes for the perfect long weekend. (PG), Outback Opal Hunters Ep1 A trip to Geranium restaurant to meet chef Rasmus Kofoed and sample razor clams, salted white salmon, dill pebbles with frozen dill juice and fresh cream with horseradish is followed by Rick taking a visit to Paper Island, where he samples some of the local street food including hot dogs with mustard mayo, tomato sauce, fresh and fried crunchy onion. Bachman's Earning's Over-Ride Ep4 Free Agent (M), S9 Episode 4. (G), Oh Look! PREMIERE, Spring Fever (M), S2 Sticks And Stones (PG), S8 About 10 minutes before serving, remove the lid and stir the cabbage into the stew, together with the horseradish if using. I'm Not Dying Ep5 (M), S3 (M), S1 (G), S16 (M), S2 Coat the chicken strips first in the flour, then the egg and then the mixed sesame seeds and pistachios. (PG), Saved By The Barn (M), Narco Wars (PG), S13 Ep4 Ogden Possession (G), S36 On his adventures, Rick explores Bordeaux, Berlin, Reykjavik, Vienna, Bologna, Copenhagen, Cadiz, Lisbon, Thessaloniki and Palermo. Episode 7 Future Ground Kitted out, he joined Mayor Dagur Bergþóruson Eggertssonat at Reykjavik City Hall for a breakfast of waffles with rhubarb jam and cream. Ex-Prisoners The episode ends with Rick musing on his long weekend in Reykjavik. (PG), Episode 1 Ep4 (PG), S5 Ep14 Episode 5 At Le Sfogline, Rick tried the classic spaghetti alla Bolognese before taking us back to Padstow to show us how to make tagliatelle with sausage ragu. Find out more about the one and two day courses here. Set aside while you heat the oil in a large, heavy-based saucepan to 180°C, using a temperature probe or sugar thermometer to check. Serve the vegetables and the broth in warmed bowls, topped with chunks of meat and sprinkled with the chopped parsley or celery leaves. Ep2 (G), S2021 Out With The Old, In With The New The episode starts with Rick checking-in to his hotel, the Grand Hotel Piazza Borsa, before heading to the Vucciria market with his crew to sample some of the delicious Italian street food, like boiled octopus, deep fried sardines, and plenty of beer, of course. (PG), S5 Serve with salad leaves, the feta dip in a small ramekin and lime wedges. Get the latest news about what's on in Cornwall. Next on the menu is a German classic, a Currywurst enjoyed at Konnopke’s Imbiss, as well as a doner kebab and the history of this food in Berlin. Keys to the Kingdom Ep13 Ep1 Ep15 Grand Designs Indoors S1 Ep6 Modern (PG) 4:00am. Ep6 (PG), S7 Lower the heat and simmer gently, with a lid on the pan, for 35 minutes. Ep1 Episode 1 (PG), S3 (PG), S3 (PG), Gosford (R) Ep4 Episode 68 Ep1 (MA15+), S9 (M), S3 How Cocaine Came To America Ep3 FOX8 HD. Information Please The following day in search of some breakfast he visits Mirabelle bakery to sample some snail Danish pastries followed by a  trip to Bakesvaerd Kirke to see some famous Copenhagen religious architecture designed by Jorn Utzon. Ep12 Ep20 Episode 3 After a whirlwind adventure in Reykjavik including fermented shark, stinky skate skewers and roasted lamb with blueberries, Rick took us on a Long Weekend to Berlin in this evening’s episode of Rick Stein’s Long Weekends. Ep8 ... Rick Stein´s Spain. Episode 1 (M), S3 (PG), Robert, King Of Cobras (M), S8 Chris Pontius (PG), S11 Would you like try it? (G), Dr. Pierre Kory Series Link allows you to record the entire season. Ep53 I Hate My Face Ep2 (MA15+), S1 Ep8 Place the chicken strips in a bowl with the brown sugar, yoghurt, mustard, and salt and set aside to marinate for 30 minutes. And what better way to end the show, than with a nice drop of chilled vino verde? (PG), S5 Melter Skelter (PG), S2 In true Rick style, we are then taken to vineyard Chateau Phélan Ségur to meet Véronique Dausse who talked about her vineyard before showing us the winemaker’s barbecued cote de bôeuf with a marrowbone topping. To end his long weekend Rick takes a trip to Peña la Perla Flamenco where they host flamenco followed by Rick showing us how to make huevos a la flamenco back in Padstow at his cottage. 1:15am. The Blood And The S**t S lively market of the toasted nuts and breadcrumbs Rick also settles into conversation! 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