Raymond Blanc

Simply Raymond Blanc episode 10: Raymond shares his favourite romantic meals to treat the nation’s couples. Anniversaries, date nights and romantic get-togethers.     The chef shares his favourite dishes for anniversaries, date nights and romantic get-togethers. He starts with broad beans with parmesan and pan-fried sole, and ends with an exotic fruit pannacotta. Plus, chef and good friend Paul Ainsworth cooks a special dish for Raymond – lamb hotpot for two.   Simply Raymond Blanc episode 10   Tomato Salad with Mozzarella & Tomato Soup Slice all the tomatoes into bite sized wedges and mix together in a large

Simply Raymond Blanc episode 9: Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants.     The chef shares his favourite dishes that have featured on the menus in his restaurants, including gravadlax with cucumber, cauliflower and horseradish creme fraiche. Plus, Raymond’s Brasseries head chef Clive Fretwell joins him in the kitchen and cooks a double baked cheese souffle. The chef transforms classic dishes with herbs and spices from his garden, including moules three ways and a slow-roasted harissa lamb shoulder with chickpeas. It’s been

Simply Raymond Blanc episode 8: Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it.     From his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce, and rustles up a fricassee of wild mushrooms. Long-time friend Jean-Christophe Novelli pays a visit and bakes him an indulgent tarte tatin, and baked apple with caramel. The chef transforms classic dishes with herbs and spices from his garden, including moules three ways and a slow-roasted harissa lamb shoulder with chickpeas. It’s been a while since

Simply Raymond Blanc episode 7: Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. He cooks a sensationally fresh flash fired squid.     The chef transforms classic dishes with herbs and spices from his garden, including moules three ways and a slow-roasted harissa lamb shoulder with chickpeas. 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

Simply Raymond Blanc episode 6: Raymond Blanc indulges the nation’s senses by transforming classic dishes with herbs and spices fresh from his garden. From moules three ways, to a spicy slow-roasted harissa lamb.     The chef transforms classic dishes with herbs and spices from his garden, including moules three ways and a slow-roasted harissa lamb shoulder with chickpeas. 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

Simply Raymond Blanc episode 5: Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood – Vegetable Soup Three Ways, and a special Assiette of Salads.     The chef pays culinary homage to his mother’s cooking by preparing some childhood favourites, including vegetable soup three ways and an assiette of salads made with produce fresh from his gardens. He is joined by Nathan Outlaw, who serves up a dish of fish and chips with mushy peas. It’s been a while since the Michelin-starred chef patron of Le Manoir has been on TV but