Rick Stein’s Secret France

(BBC2, 9pm-10pm)

The chef has reached the halfway point of his French adventure, but luckily he’s showing no signs of losing his appetite. This week, Rick explores Burgundy, sampling a sorrel soup made by a chateau owner using produce straight from the garden. From there, it’s on to the Auvergne, where he showcases the Salers beef and Cantal cheese which are among the region’s hearty specialities. Back in his Provencal country kitchen, Rick prepares Cantal Bourriols - buckwheat pancakes made with farmhouse eggs and Cep mushrooms.