Rick Stein cooks a Corsican Wild Boar stew with wild mushrooms, chestnuts from a tin on Saturday kitchen.

Rick cooked his pork dish on the Mediterranean on his Rick Stein’s Mediterranean Escape series. He got thhe inspiration for the dish after seeing how the locals made pulenda, a kind of polenta made with chestnut flour, took pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig

Rick served his dish with penne pasta.