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Raymond Blanc rustles up simple, delicious dishes in his Oxfordshire kitchen.
S1, EP3 "British Food Revolution"
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.
S1, EP2 "Cooking For Friends"
Cheese fondue, celeriac rémoulade and a delicate-but-divine martini are on Raymond Blanc's menu.
S1, EP4 "French Classics, With a Twist"
Raymond Blanc shares his favorite French classics, from his Maman Blanc's steak and red wine jus, to a heritage salad with mozzarella as well as tomatoes straight from his gardens; Jean-Christophe Novelli cooks a delicious mouclade des boucholeurs.
S1, EP5 "Simply Raymond Blanc"
Raymond Blanc shares nostalgic dishes from his childhood, including vegetable soup three ways and a special assiette of salads; Nathan Outlaw visits and treats Raymond to his childhood favorite: fish and chips with mushy peas and tartar sauce.
