In his first pure cookery series for over a decade Raymond Blanc teaches home cooks how to elevate their dishes from the ordinary to the sublime, step-by-step. For Raymond, making a dish work is about simplicity. In his restaurant the perfect tomato salad sits comfortably next to an elaborate dish of turbot with oyster and wasabi beurre blanc. Each element of the most impressive dish is simple but knowing how to combine them is what turns a dish into something extraordinary.
In this series, Raymond demystifies the tricks of haute cuisine. He shows the secret techniques of creating food that will impress without the need for elaborate ingredients or equipment and encourages us to cast off our inhibitions and be creative and enthusiastic.
Set against the dynamic backdrop of Raymond’s working kitchen, each episode features a key ingredient which Raymond shows can be used in different dishes from the simple to sophisticate. From chocolate, fish, eggs and tomatoes, Raymond shares his insider knowledge, offers tips on spotting and selecting the very best ingredients, shows how to correct common mistakes and most importantly, how to turn simple ingredients into show-stopping food.
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 thirty-five years.
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.