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.
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.
S2E8 29 min