In 2018, Stein opened a second Rick Stein at Bannisters in Salamander Bay in Port Stephens, with his second wife, Sarah. If you are lucky enough to possess an enormous frying pan or, even better, a paellera, then by all means double up the quantities in this recipe. In 2012, Stein was among the British cultural icons selected by pop artist Sir Peter Blake to appear in a new version of his most famous artwork – the Beatles' Sgt. It is ironic, but I cannot stop watching this - now showing on SBS-Food in Australia - and this is so evocative, It just grabs me. Thread the prawns on to metal skewers or bamboo skewers that have been soaked in water; piercing them just behind the head and through the tail.

This barbecued lamb is a shining example of the al fresco recipes you’ll find both in the series and the book. If you can’t get sorrel leaves, don’t worry, just use some other small salad leaves, but sorrel does add a slightly tart accent which is most pleasing with the fish cakes. For the batter put the flour eggs, water and a pinch of salt into a liquidizer and blend until smooth. Cook them over a barbecue or under a very hot grill for 4 minutes, turning them over half-way through.Stein was educated at Wells Court, a preparatory school just outside Tewkesbury, [7] then Wells House, the Court's bigger sister-school at Malvern Wells, and then Uppingham School.

Make 3 small slits in either side of each prawn between the shell segments to allow the marinade to penetrate.

Eventually he converted it into a small harbour-side bistro, The Seafood Restaurant, with his first wife Jill in 1975. Being on his own, he read widely, reflected on his attitude to education, and applied successfully to New College, Oxford, where he earned an English degree in 1971.

One of the most popular recipes from the series and handed down to Rick from his mother, it features two different varieties of apple encased in a bread-based pudding and served with custard. Yet I was very young and living in England in the fifties - family emigrating in second half - and the themes just grab me and make me want to be there - especially as we are in total Covid lockdown and it's getting worse. Put the spices in a food processor with all the rest of the ingredients and the cold water and blend until smooth. His shows have included Rick Stein's Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers' Guide, Food Heroes, French Odyssey, Mediterranean Escapes, Far Eastern Odyssey, Rick Stein's Spain and Rick Stein's India.July 2016, Rick and Jill Stein received the Special Award at the prestigious Catey Awards, for their more than 41 years of outstanding contribution to the hospitality industry.