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.
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Rick explores Bengal and Tamil Nadu, the regions that began Britain's love affair with curry Rick enjoys the prominence of fish and seafood in their dishes, flavored with mustard in Kolkata and tamarind in Chennai.
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.
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.
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.
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.
Raymond celebrates his passion for puddings, cooking dishes including riz au lait, tarte tatin and fruit crumble.
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.
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.
Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere, seared squid salad and Scottish lobster.
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.
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.
Nigel shows a classic cinnamon, ginger and plum cake and demonstrates the unexpected such as sticky ribs and a spicy lentil stew with caramelized onions.
Nigel Slater continues his exploration of brilliant culinary combinations.
Nigel Slater shows us how to mix spicy flavors with something cooling.
Nigel continues to explore successful food marriages in the kitchen.
Nigel Slater shows us how to prepare five different sweet and sour dishes.
Rick visits America, Naples and the UK in Whitby, with good old English fish and chips in the final episode.
Rick goes to Hua Hin in Thailand, where he spends time in local markets talking to locals about various types of food in Cornwall, he fries fish and jazzes it up with red curry and steamed jasmine rice.
Chesapeake Bay in the U.S., cooking traditional oyster dishes.
Nisha cooks chicken and apricot biryani and fish finger sandwiches.
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