French chef Raymond Blanc returns for a second series to share his food secrets, cooking recipes from easy to complex.
Celebrated chef Raymond Blanc welcomes the cameras into his kitchen to share his treasured cooking secrets. Filmed in the lively surroundings of his working Oxfordshire kitchen, this programme features a range of inspirational and achievable recipes for cooks of all abilities.
In this episode, 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 summers 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 quails egg, accompanied by a light beurre blanc, earthy wild mushrooms and fragrant micro-herbs - delivered direct to Raymonds 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.
Totally self-taught, Raymond Blanc is one of Britains best-respected chefs. His hotel-restaurant Le Manoir aux Quat Saisons in Oxford has been awarded two Michelin stars for the past 26 years and in 2007 he was awarded an OBE for services to culinary excellence.



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