Video Documentaries

In Raymond Blanc’s Kitchen Secrets – Summer Greens episode 8, 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. Next a dish ideal for a warm summer's day - poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. The combination of crisp chicory, ripe pears and walnuts creates a flavour-packed salad perfectly paired with a rich, creamy Roquefort dressing. And to round off, an exquisite spinach ravioli encasing a perfectly poached quail's egg, accompanied by a light beurre blanc, earthy wild mushrooms and fragrant micro-herbs - delivered direct to Raymond's kitchen by specialist grower Richard Vine. Raymond also visits the Cotswolds to discover a nutty alternative to olive oil - beautifully golden, cold-pressed rapeseed oil. Celebrated chef Raymond Blanc welcomes the cameras into his kitchen to

In Raymond Blanc’s Kitchen Secrets – Summer Fruits episode 7, Raymond demonstrates the versatility of the summer's juiciest fruits. To begin with, he prepares a simple but impressive berry-strewn pavlova. Next, a spicy cherry clafoutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry. A ruby red fig tart adds a touch of decadence, and for the finale there is an aromatic fruit soup topped with a delicate caramel cage and light bubbles of champagne. Raymond also travels to Fife to visit a traditional fruit farm and witness how his favourite variety of raspberry is grown in the temperate climate. Celebrated chef Raymond Blanc invites the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has gathered and treasured over the past 35 years. The programme features a range of recipes for cooks of all abilities that are inspirational, yet achievable.

Raymond Blanc’s Kitchen Secrets – Spices and Chillies episode 6, in this episode, Raymond draws upon memories of his travels through Asia to create dishes full of fragrant spice and fiery heat. To kick off, a mouth-wateringly fresh green papaya salad with the sweet crunch of pomegranate and a tangy dressing of chilli and lime.   The inspiration for Raymond's next dish comes from no further than his own kitchen. Indian vegetable curry infused with a complex blend of masala spices is one of his much-loved family recipes. Next tender, slow-cooked pork belly marinated in a Chinese-style blend of aromatic spices with a crisp, crunchy crackling, drenched in an intense meaty broth. To round off Raymonds trip down memory lane a stunning dessert of pasta-free ravioli encasing exotic fruits and soft panacotta served with a cool coconut sorbet. Ever willing to learn, Raymond visits Sri Owen, an expert in Indonesian cuisine who gives him a master class in traditional Balinese spicing before th

Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5, in this carnivorous episode, 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 flavour. Next, a rich, buttery chicken liver parfait with a zesty, spicy coating, which is simple to make but satisfying to savour. Pot-au-feu is a one-pot French classic, a meaty medley slow-cooked in a velvety broth bursting with intense juices. Finally, an eye-catching ham hock terrine showcasing a mosaic of marbled meat and vibrant vegetables served with tangy home-made pickles. Charcuterie expert Alex McKay visits Raymond's kitchen to sample his cherished terrine, and Raymond also travels to Wales to meet James Swift, a passionate charcuterier who has developed a British version of one of Raymonds charcuterie favourites from home: saucisse de Morteau. Will it live

Raymond Blanc’s Kitchen Secrets – Pudding episode 4 is a treat for the taste buds as 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. Next is another French classic, tarte tatin. Glossy caramelised apples embedded in golden puff pastry create a sumptuous dessert and comforting finale to any meal. Moving on to savoury, Raymond prepares a heart-warming dish perfect for a chilly night, a suet pudding filled with succulent steak, juicy kidneys and creamy oysters all drenched in a rich red wine gravy. To round off, Raymond gives a French twist to a British institution - fruit crumble. Juicy red fruits laced with caramel are topped with a lid of golden crumble and a refreshing raspberry sorbet. Raymond visits cookery writer and chef Sophie Grigson who teaches him how to make a traditional English Sussex pond pudding and top so

In Raymond Blanc’s Kitchen Secrets – Lamb episode 3, Raymond shares his favourite mouth-watering lamb dishes. To start, 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 an earthy potato and turnip gratin to create a hearty but melt-in-the-mouth meal. Next Raymond returns to his roots with a truly French-inspired dish. Lamb Provencal sees a vivid, herb-encrusted rack of lamb accompanied by a juicy ratatouille. To finish, each tender cut of lamb comes together on one plate surrounded by lively vegetables and a rich tapenade to create a show-stopping finale. Along the way Raymond travels to Hampshire to visit ex-Formula One champion Jody Sheckter who runs one of the country's only organic and biodynamic farms where he rears 800 sheep on his unique pastures. Raymond is invited to enjoy a feast of spit-roast lamb basted in his own harissa dressing. Raymond describes

Celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable. In this episode Raymond pays tribute to the sweetly satisfying extravagance of cakes and pastries. To kick off, a feather-light lemon tea cake, generously coated in sticky apricot jam and a tangy lemon glaze. Next pure chocolate indulgence - crisp, fluffy choux pastry filled with a cooling chocolate cream and covered with a glossy chocolate icing. The secrets of the perfect macarons - the fashionable and delectable almond based pastries - are shared and used to decorate a flourless chocolate cake. For the finale, Piece Montee Croquembouche: the quintessential French celebration cakes that stand a metre tall. Raymond also goes to Paris to visit protégé and world famous patissiere Laurent Duchene. Raymond pay

In Raymond Blanc's Kitchen Secrets - Shellfish ep.1, celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable. In this episode Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules mariniere made with sweet, plump mussels from Devon bathed in a heady garlic, wine and herb broth. Next a spicy, seared squid salad served with colourful Provencal vegetables and crisp fennel. Sweet, juicy scallops are given an exotic twist, resting on a bed of silky cauliflower puree with spiced cauliflower bhajis and an aromatic curry oil. For a finale fit for a king, Raymond prepares a feast of perfectly succulent Scottish lobster with a rich red pepper and cardamom jus and exquisite cav