recipes

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