His journey takes him through Cambodia, a nation scarred by the horrific regime of the Khmer Rouge, where he uncovers a distinctive and unusual style of cuisine, before heading down the Mekong River on a rice barge to Vietnam, where he delights in the varied and delicious street food of Hanoi, Vietnam’s capital city. From there, he immerses himself in the hustle and bustle of the night food stalls in Bangkok, and learns the art of creating sour tom yum goong, the culinary icon of Thailand, in Phuket.

Continuing his journey into Malaysia and across the Bay of Bengal to Sri Lanka, Rick indulges in his passion for seafood in a busy fishing village before discovering how food takes on a religious significance on the volcanic island of Bali, where he samples the best roast pork he has ever tasted.

Rick’s journey comes to a spicy conclusion in Bangladesh, where curry is top of the menu. Here, he discovers the intricacies of making a true biryani, before visiting Sylhet – a city with many links to the large numbers of Bangladeshi curry houses in Britain.

From ruby red chillies to an incredible variety of seafood, fresh fruit and exotic vegetables, this is a mouth-watering trip bursting with new taste sensations, vibrant flavours and unusual recipes.