Raymond Blanc creates four chocolate recipes: the simplest mousse, a rich chocolate delice, a fondant with a melting middle, and his impressive signature dessert, cafe creme - a cup sculpted from chocolate filled with a mousse and coffee sabayon.

Raymond Blanc's Kitchen Secrets

Chocolate

Raymond dives into the world of fish. He creates a supper of grilled mackerel with a soy lime dressing. Another fish, pollock, is given a French twist with a sauce Grenobloise made with capers, butter, and lemon - all served on a base of creamy mash.

Fish

Raymond looks to the UK's favorite fruit, apples, for inspiration. He returns to memories of childhood with a simple apple tart made with a foolproof pastry and custard filling. In Kent, Raymond learns how to graft apples from fruit expert William Sibley.

Apples

Raymond creates a celebration of the season: a winter vegetable salad featuring pumpkin, beets, wild mushrooms, and a red wine reduction. Raymond tries his hand at cutting watercress in Britain's watercress capital, Arlesford in Hampshire.

Winter Vegetables

Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier, filled with a rich mix of pheasant, chestnuts, and dried fruits. Raymond's salt crust baked pigeon uncovers a technique perfect for cooking game and poultry.

Game and Mushrooms

The miracle of yeast helps Raymond to create a French classic - brioche. He gets down to basics with a French country bread recipe essential to any baker's repertoire, and to finish, there's a delicate yet spectacular dessert of apple croustade.

Bread

Chef Raymond Blanc combines the universally popular ingredients egg and cheese to make a classic omelette. He also visits a fromagerie.

Eggs and Cheese

Raymond focuses on tomatoes, opening with a simple recipe for a salad inspired by his mother. The lightest tomato essence is not only a dish in itself, it forms the base of a fresh yet creamy risotto.

Tomatoes

Pluto

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.

Lamb

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.

Shellfish

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.

Cakes and Pastry

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.

Puddings

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.

Charcuterie

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.

Spices

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 Fruits

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.

Summer Greens

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.

Lamb

Full Episodes

Season 2, 8 episodes