Name: Rick Stein's Far Eastern Odyssey
Released: 2025-12-26
Duration: 4020

Raymond Blanc's Kitchen Secrets

Raymond demonstrates the versatility of the summer's juiciest fruits with a simple but impressive berry-strewn pavlova and a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry.

2025-12-26 21:45:00 +0000 UTC → 2025-12-26 22:18:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat he starts with a green papaya salad with pomegranate and a tangy chili-lime dressing next, an Indian vegetable curry with a blend of masala spices lastly, a slow-cooked pork belly marinated in a Chinese-style blend of spices.

2025-12-26 21:11:00 +0000 UTC → 2025-12-26 21:45:00 +0000 UTC (34m)

Raymond Blanc's Kitchen Secrets

Chef Raymond shares his love of charcuterie, beginning with thin slices of duck cured in herbs and juniper berries also, he makes a chicken liver parfait and a meaty pot-au-feu medley lastly, a ham hock terrine served with home-made pickles.

2025-12-26 20:38:00 +0000 UTC → 2025-12-26 21:11:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Raymond celebrates his passion for puddings, cooking dishes including riz au lait, tarte tatin and fruit crumble.

2025-12-26 20:04:00 +0000 UTC → 2025-12-26 20:38:00 +0000 UTC (34m)

Raymond Blanc's Kitchen Secrets

Chef Blanc shares his favorite lamb dishes first, a succulent lamb liver with caramelized potatoes and a dusting of French seasoning next, slow-roasted shoulder of lamb with garlic and herbs served with a potato and turnip gratin lastly, a lamb provencal with ratatouille.

2025-12-26 19:31:00 +0000 UTC → 2025-12-26 20:04:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Chef Raymond begins with a feather-light lemon tea cake, coated in an apricot jam and tangy lemon glaze he also makes a choux pastry filled with chocolate cream and covered with a chocolate icing lastly, the secrets to the perfect macarons.

2025-12-26 18:58:00 +0000 UTC → 2025-12-26 19:31:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere, seared squid salad and Scottish lobster.

2025-12-26 18:25:00 +0000 UTC → 2025-12-26 18:58:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Chef Blanc focuses on tomatoes, opening with a simple salad recipe inspired by his mother he also makes a creamy risotto, stuffed tomatoes glazed with cheese and a series of ices and sorbets to cleanse the palate with elegance.

2025-12-26 17:52:00 +0000 UTC → 2025-12-26 18:25:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Chef Raymond Blanc combines the universally popular ingredients of egg and cheese to make a classic omelette with a secret technique he then uses a Comte from his home region in France to make a family-style souffle.

2025-12-26 17:19:00 +0000 UTC → 2025-12-26 17:52:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

The miracle of yeast helps Raymond to create a French classic: brioche he gets down to basics with a French country bread recipe that's essential for any baker to add to their repertoire lastly, he makes a spectacular apple croustade.

2025-12-26 16:46:00 +0000 UTC → 2025-12-26 17:19:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Chef Blanc uses two seasonal ingredients, game and mushrooms, to create a French version of a pasty called pithivier, which is filled with a rich mix of pheasant, chestnuts and dried fruits he also makes a cep mushroom tortellini with fresh pasta.

2025-12-26 16:13:00 +0000 UTC → 2025-12-26 16:46:00 +0000 UTC (33m)

Raymond Blanc's Kitchen Secrets

Chef Blanc celebrates the season with a winter vegetable salad featuring beetroots, a celeriac puree served with a crisp-skinned roast wild duck with blackberry sauce and watercress soup.

2025-12-26 15:40:00 +0000 UTC → 2025-12-26 16:13:00 +0000 UTC (33m)