Raymond Blanc's Kitchen Secrets

Chef Raymond Blanc welcomes the cameras back into his kitchen to share the culinary secrets he has collected and cherished over the past 35 years. Here, Raymond shares his love of seafood. To begin he cooks moules mariniere made with sweet, plump mussels from Devon bathed in a heady garlic, wine ...

Raymond pays tribute to the sweetly satisfying extravagance of cakes and pastries. To kick off, a feather-light lemon tea cake, generously coated in sticky apricot jam and a tangy lemon glaze. Next is crisp, fluffy choux pastry filled with a cooling chocolate cream and covered with a glossy choco...

Raymond shares his favourite mouth-watering lamb dishes. To start, succulent lamb's liver with caramelised potatoes and a dusting of French seasoning. Next, shoulder of lamb is slow-roasted with garlic and herbs and served with an earthy potato and turnip gratin. Raymond returns to his roots with...

Raymond celebrates his passion for puddings, sweet and savoury. To kick off there is a French childhood favourite, riz au lait, a velvety vanilla rice pudding with a crunchy caramel topping and a tangy fruit compote. Next is tarte tatin. Glossy caramelised apples embedded in golden puff pastry cr...

In this carnivorous episode, Raymond shares his love of the art of charcuterie: cooked or preserved meats. To begin, wafer-thin slices of duck ham cured in herbs and juniper berries are joined by crispy lardons. Next, a rich, buttery chicken liver parfait with a zesty, spicy coating, and pot-au-f...

Raymond draws upon memories of his travels through Asia to create dishes full of fragrant spice and fiery heat. To kick off, a fresh green papaya salad with pomegranate and a tangy dressing of chilli and lime. Next it's an Indian vegetable curry infused with a complex blend of masala spices. Last...

Raymond demonstrates the versatility of the summer's juiciest fruits. To begin, a simple but impressive berry-strewn pavlova. Next a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry. A ruby red fig tart adds a touch of decadence, and for the finale there...

Raymond celebrates the freshest summer greens, beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan. Next it's poached salmon resting on a bed of citrus-infused sorrel served with a zingy lem...