"I had no intention of being a chef, I just opened a restaurant to pay the bills"

Food guru Rick Stein joins Brendan to share some of what he's learned since starting out in the business. His new book 'Rick Stein’s Cookery Course' draws on 60 years of cooking, with everything anyone could need to know, including how to joint a rabbit and why he likes his beef from a castrated male!  

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