Simply Raymond Blanc episode 3: Raymond Blanc makes an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce.
The chef reflects on how the British food scene has changed since he first came to the UK over 30 years ago. He whips up a pea soup, stuffed peppers, and his own take on brown sauce. He is joined by Paul Ainsworth, who prepares an alternative cheese board.
It’s been a while since the Michelin-starred chef patron of Le Manoir has been on TV but he returns this morning to share what he describes as delicious, unfussy recipes made from easily available ingredients and using basic equipment. So, no cheffy flourishes, sous vide baths or aerators. Although he does have the advantage of being able to utilise Le Manoir’s fabulous kitchen garden instead of relying on the local supermarket.
The chef shares a collection of simple, rustic recipes that can be put together easily, as well as revealing the workings of the world-famous Le Manoir aux Quat’Saisons where he is Chef Patron and which provides much of the fruit and vegetables that go into his dishes. In the first episode, he is joined by Angela Hartnett, who will be cooking cep tagliatelle. Other recipes include meringue with blackcurrant coulis and a heritage salad with beetroot straight from Raymond’s gardens.
Simply Raymond Blanc episode 3
Bring the water to the boil in a pan. Finely chop the garlic and coarsely chop the mint leaves. Heat about a quarter of the olive oil in a large-sized saucepan over a medium heat add the garlic and sweat it for 1–2 minutes.
Add the peas (still frozen if you wish) and chopped mint leaves and season with a few pinches of salt and a few turns of pepper. Pour in the boiling water. Bring to the boil for 2–3 minutes. Turn off the heat and pour in the rest of the extra-virgin olive oil. With a stick blender, purée the soup to the finest consistency.
Taste, taste, taste. Divide the hot pea soup into four bowls and serve.