TV Guide

it's not always easy to make time to cook delicious meals. Nadiya Hussain comes to the rescue with time-saving recipes and ingenious kitchen tips.

it's not always easy to make time to cook delicious meals. Nadiya Hussain comes to the rescue with time-saving recipes and ingenious kitchen tips.

Things gets spooky as James visits Salem, site of the witch trials of 1692. He meets the city's official witch, experiences shellfish heaven and enjoys bewitching doughnuts.

Known as the playground of wealthy New Yorkers, the Hamptons has a rich farming history. James uses an outdoor pizza oven, joins a fishing boat and cooks lobster.

It's spring and Rick Stein's Seafood Restaurant in North Cornwall fills up very quickly. On the menu is Rick's seafood paella with squid and hake with parsley sauce.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

It's the Seafood Restaurant staff barbecue and the whole team gets together on the beach to have a great time. Rick, the boss, cooks a special, spicy red seafood curry.