Simply Raymond Blanc

Breakfast & Brunch

The chef returns to shares another collection of simple, rustic recipes that can be put together easily, beginning with ideas for breakfast and brunch. He bakes the perfect granola bar and shows how to make omelettes in three ways, while fellow chef Paul Ainsworth stops by to create an indulgent croque madame.

RB Basics

RB Favourites

Spices

Garden Favourites

Le Petit Plats

Salads and Soups: Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper, so he makes homemade garlic bread and a tasty salad. 

Cheese

Raymond Blanc indulges us with his take on baked Camembert, and whips up a homemade goats' cheese with chicory and walnut salad. Raymond also travels to Nettlebed Creamery to meet duo Rosie and Patrick as he hunts for the perfect cheese for his tartiflette.

The Little Pleasures of Life

Wine

Raymond dedicates this episode to his favourite tipple - wine. He cooks a simple braised beef in red wine and is joined by chef Michael Caines who cooks a pan-fried turbot with roasted leeks, red wine sauce and parsley oil. Raymond also visits a local winery - Hundred Hills Vineyard - to prove you don't have to travel internationally for the best wine, it's right here on our doorstep in the heart of the English countryside.

Salads, Soups & Sides

Raymond shares recipes for salads, soups and side dishes, including his take on Nordic specialty pickled herrings, served with a warm potato salad and mustard dressing. Fellow chef and old friend Paul Ainsworth visits and cooks up a sensuous Tuscan pressure pot broth.