
Raymond Blanc rustles up simple, delicious dishes in his Oxfordshire kitchen.

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From a sumptuous meringue with blackcurrant coulis, to a heritage salad with beetroot straight from his gardens, there's something for every palate.
Cheese fondue, celeriac rémoulade and a delicate-but-divine martini are on Raymond Blanc's menu.
Raymond Blanc makes an ingenious pea soup, a taste-bud-tantalising stuffed pepper, and a new take on a British classic: brown sauce; Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.