Rick Stein's Far Eastern Odyssey

Rick Stein visits Sri Lanka, where he discovers a wealth of hot and spicy vegetable curries. In Colombo, he meets Chef Publis, one the country's most respected chefs, and tastes an unforgettable chilli crab in a small Tamil eatery. Down in Galle, Rick discovers the delights of tea plantations and buffalo curd, and experiences first-hand the secrets of making cinnamon. Back at home, he creates a delicious cashew nut curry to savour the memories of his time in Sri Lanka. He then moves on, to the volcanic island of Bali, where food takes on a religious significance. Rick samples the best roast pork he has ever tasted. After buying fish straight off the day boats, he enjoys fresh barbecued fish on a beach.

Rick Stein presents some delicious Christmas dinner ideas inspired by his Far Eastern odyssey - historically one of the most important regions in the world associated with spices fundamental to our enjoyment of Christmas cake, pudding, mulled wine and mince pies.

Rick Stein's epic culinary journey continues as he explores Sri Lanka and Bali. Rick Stein visits Sri Lanka, where he discovers a wealth of hot and spicy vegetable curries. In Colombo, he meets Chef Publis, one the country's most respected chefs, and tastes an unforgettable chilli crab in a small Tamil eatery.