For Raymond, roasting is a technique that conjures up the wonderful smells of the kitchen at home. He cooks roast beef with Yorkshire pudding and turbot on a bed of fennel.
Raymond Blanc looks at poaching; cooking in a hot liquid without boiling. He shows how to cook one of his favourite dishes from home, Chicken with Morel Mushrooms.
For Raymond frying is a quick way that gives food a terrific flavour, colour and texture. He prepares pork chop on saute potatoes, stir-fried salad and Grand Marnier soufflé.
This episode is all about baking; cooking in the dry heat of the oven. Raymond Blanc prepares an extraordinary salt baked leg of lamb and a pistachio soufflé.
BBQ and Grill
This episode is about grilling, either inside on the stove or outside on the barbecue. Raymond barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert.
Raymond Blanc explains about slow-cooking, a great technique that has delicious results. He turns a tough cut of meat into a mouthwatering dish; Raymond's Asian Flavoured Beef Shin.