Raymond Blanc's Kitchen Secrets

Raymond Blanc's Kitchen Secrets

BBC Food

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S2 E8: Summer Greens

Original Air Date: Apr 18, 2011

Raymond celebrates the freshest summer greens, beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan.

Mar 29

•

8:43PM

•

33 Min

•

2013

•

Cooking

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Season 2

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S2 E8: Summer Greens

Original Air Date: Apr 18, 2011

Raymond celebrates the freshest summer greens, beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan.

Mar 29

•

8:43PM

•

33 Min

•

Available with Freestream

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S2 E7: Summer Fruits

Original Air Date: Apr 11, 2011

Raymond demonstrates the versatility of the summer's juiciest fruits with a simple but impressive berry-strewn pavlova and a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry.

Mar 29

•

8:09PM

•

34 Min

•

Available with Freestream

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S2 E6: Spices and Chillies

Original Air Date: Mar 28, 2011

Drawing upon his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat.

Mar 29

•

7:36PM

•

33 Min

•

Available with Freestream

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S2 E5: Charcuterie

Original Air Date: Mar 21, 2011

Chef Raymond shares his love of charcuterie, beginning with thin slices of duck cured in herbs and juniper berries; also, he makes a chicken liver parfait and a meaty pot-au-feu medley; lastly, a ham hock terrine served with home-made pickles.

Mar 29

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7:02PM

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34 Min

•

Available with Freestream

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S2 E4: Pudding

Original Air Date: Mar 14, 2011

Raymond celebrates his passion for puddings, cooking dishes including riz au lait, tarte tatin and fruit crumble.

Mar 29

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6:29PM

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33 Min

•

Available with Freestream

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S2 E3: Lamb

Original Air Date: Mar 7, 2011

Chef Blanc shares his favorite lamb dishes: lamb liver with caramelized potatoes and French seasoning, a slow-roasted garlic and herb lamb shoulder with potato and turnip gratin and lamb provencal with ratatouille.

Mar 29

•

5:56PM

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33 Min

•

Available with Freestream

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S2 E2: Cakes and Pastries

Original Air Date: Feb 28, 2011

Chef Raymond begins with a feather-light lemon tea cake, coated in an apricot jam and tangy lemon glaze; he also makes a choux pastry filled with chocolate cream and covered with a chocolate icing; lastly, the secrets to the perfect macarons.

Mar 29

•

5:23PM

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33 Min

•

Available with Freestream

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S2 E1: Shellfish

Original Air Date: Feb 21, 2010

Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere, seared squid salad and Scottish lobster.

Mar 29

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4:50PM

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33 Min

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Available with Freestream