Season 3

Rick forages for mussels in his favourite rock pools, tours Bodmin Moor’s dark past with his son Jack and cooks a foolproof souffle with artisanal Cornish goat’s cheese.

Rick makes heritage cider with Raynor Winn, author of The Salt Path. Later, he cooks a chicken, leek and cider gratin for his old friend John Harris and meets a sea shanty group with a difference.

Rick discovers Europe’s largest tea plantation on the banks of the River Fal, bakes a simple yet sumptuous fruited tea loaf and finds out how Cornwall inspired Charles Dickens.

After soaking up the ambience at one of the UK’s last live cattle markets, Rick’s in the mood for steak and kidney pudding before setting sail out of Falmouth in a handbuilt boat.

Rick goes fishing under sail for his favourite oysters, makes a delicious fish soup and discovers the all-but-forgotten story of Cornwall’s ancient capital, Lostwithiel

Rick visits an organic deer farm near Bodmin Moor, makes a stunning venison wellington, and over a pint with comedian Jonny Cowling, defines the Cornish sense of humour.

Rick enjoys one of the world’s most scenic ferry crossings, rustles up a tasty vegetarian tart, and investigates the Cornish influence on Oscar-winning composer Malcolm Arnold.

Rick finds out about the back-breaking work done by women in Cornwall’s mines, gets a little merry on botanical spirits, and adds a cheeky nip to his yummy clementine trifle.

On the trail of the 'greatest Second World War poet’, Charles Causley, Rick catches up with bestselling author Patrick Gale before heading home to whip up his favourite sea bass dish.

Rick spends a surreal afternoon watching a German film crew at work on a Cornish romance and discovers a brain-boosting mushroom, which he promptly puts in a stir fry.