Raymond Blanc's Kitchen Secrets

Raymond Blanc's Kitchen Secrets

TV-G

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BBC Food

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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.

3:20-3:54AM

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34 Min

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2021

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TV-G

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Cooking

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Season 2

  • Season 2
  • Season 1
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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.

6:41-7:14AM

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33 Min

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TV-G

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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 clafoutis where the vibrant fruit is cushioned in a bed of soft, sumptuous pastry.

6:07-6:41AM

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34 Min

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TV-G

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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.

5:34-6:07AM

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33 Min

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TV-G

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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.

5-5:34AM

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34 Min

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TV-G

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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.

4:26-5AM

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34 Min

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TV-G

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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.

3:54-4:26AM

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32 Min

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TV-G

•

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.

3:20-3:54AM

•

34 Min

•

TV-G

•

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 Marinière, seared squid salad and Scottish lobster.

2:47-3:20AM

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33 Min

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TV-G

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Available with Freestream