The final part of Rick Stein's epic barge journey through southwest France - he ends up in Marseilles and samples some delicious cuisine before it's time to come home ...

Cruising the River Garonne on a 100-year-old barge, Rick samples some French provincial cooking. He makes a peasant dish of salted pork belly and lentils before heading to Bazas to prepare a steak ...

As Rick starts to smell the salty Mediterranean Sea on the warm breeze, he serves freshly grilled sardines with salad at Narbonne and a lamb ragout with flageolet ...

Rick Stein boards the Plymouth to Roscoff ferry, waving goodbye to Padstow and setting off on a leisurely seafood tour of Brittany.