Raymond Blanc's Kitchen Secrets

Raymond focuses on chocolate, creating four mouthwatering recipes: the simplest mousse, an impressive and rich chocolate delice, a fondant with a melting middle, and his impressive...

Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing....

Raymond looks to apples for inspiration and returns to memories of childhood with a simple apple tart made with a foolproof pastry and custard filling.

Raymond attempts to make roots exciting with delicious recipes including a simple beetroot salad, watercress soup and celeriac puree served with roast duck.

Raymond uses two wonderfully seasonal ingredients - game and mushrooms. His first recipe is delicate cep mushroom tortellini made using fresh pasta. He follows this up with a Frenc...

Raymond focuses on bread and the miracle of yeast. His first recipe is a French classic, brioche, a buttery bread using eggs that is the easiest of bread recipes. Using this as a b...

Raymond uses two staple ingredients with infinite uses - eggs and cheese. He kicks off with a classic omelette made perfectly thanks to a secret technique. The perfect sabayon is...

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...