Rick Stein's Fruits of the Sea

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Tip into a large mixing bowl and stir in the water with a round-bladed knife until everything starts to stick together Bring together into a ball, turn out on to a work surface lightly dusted with flour and knead once or twice until smooth. After appearing once as a guest chef in Keith Floyd's 1985 series Floyd on Fish and in his 1986 series Floyd on Food, he was offered the chance to present his own series – like the "travelogue" style of cookery show pioneered by Floyd – on BBC television, using Floyd's producer and director David Pritchard. 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.

Inspired by the deeply flavourful free-range meat from a farm Rick visited in Cornwall, these tender pork chops are served with sautéed cabbage and poached sloes. Remove from the heat and leave for 5 minutes, then uncover and gently fork the seafood and rice together before serving.For the pastry, sift the flour and salt into a food processor, add the butter and lard cut into small pieces and process until the mixture looks like fine breadcrumbs. He is also the head chef and a co-owner of the "Rick Stein at Bannisters" restaurants in Mollymook and Port Stephens in Australia, with his second wife, Sarah. Put the prawns and marinade in a bowl, turning the prawns to coat them, and set aside for 20 minutes.

Cook them over a barbecue or under a very hot grill for 4 minutes, turning them over half-way through. After graduating, Stein converted a mobile disco in Padstow, which he had run as a student, into a quayside nightclub with his friend, Johnny.Pour the sunflower oil into a pan until it is about one-third full and heat to 190°C/375°F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. 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. For the batter put the flour eggs, water and a pinch of salt into a liquidizer and blend until smooth.

Stein partially completed a hotel management traineeship with British Transport Hotels at its Great Western Royal Hotel in Paddington. 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.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.