Raymond Blanc's Kitchen Secrets
In his first pure cookery series for over a decade, Michelin-starred chef and star of The Restaurant, Raymond Blanc, teaches home cooks how to elevate their dishes from the ordinary to the sublime, step by step.
Shellfish
Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules marinière, made with sweet, plump mussels from Devon bathed in a heady garlic, wine, and herb broth.
Cakes and Pastry
In this tribute to his love of cakes and pastries, Raymond makes a lemon tea cake, a crisp and fluffy choux pastry filled with a cooling chocolate cream and covered with a glossy chocolate icing, and a Pièce Montée Croquembouche.
Lamb
Raymond shares his favorite mouth-watering lamb dishes. Succulent lamb's liver with caramelised potatoes and a dusting of traditional French seasoning. Shoulder of lamb is slow-roasted with garlic and herbs and served with a potato and turnip gratin.
Puddings
In a treat for the taste buds, 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.
Charcuterie
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 to create a delicious dish packed with crunch and flavor.
Spices
Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat. They include a mouth-wateringly fresh green papaya salad and an Indian vegetable curry infused with a complex blend of masala spices.
Summer Fruits
Raymond demonstrates the versatility of the summer's juiciest fruits. To begin, a simple berry-strewn pavlova. Next, a spicy cherry clafoutis sees the vibrant fruit cushioned in a bed of soft pastry. For the finale, there is an aromatic fruit soup.
Summer Greens
Raymond celebrates the freshest summer greens. His dishes include a simple yet vibrant pistou and poached salmon resting on a bed of citrusy sorrel served with a lemon sauce. Raymond also visits the Cotswolds to discover a nutty alternative to olive oil.
