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 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.
S2E7 29 min