Simply Raymond Blanc episode 8

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 […]