Simply Raymond Blanc

Raymond shows how to make chocolate truffles, and prepares a delicious onion soup from a recipe that was handed down to him by his mother. Fellow chef and long-time friend Sabrina Ghayour pays a visit to the kitchen and spoils him with her favourite family dinner - tepsi kebab with flatbread and salad

Raymond cooks a delicious and indulgent Swiss chard gratin, and shares his secret to a truly special dish, duck breast with marmalade, Vichy-style carrots and sweet potato.

Raymond Blanc shares his love of travel through his food. He cooks up a feast of roast butternut squash with chorizo, chickpeas and tahini dressing.

Raymond shares his love and passion for homegrown produce and cooks up a garden feast with a sweet potato and merguez sausage bake, and a chickpea and mixed herb falafel.

The chef shares recipes inspired by French bistro Le Petit Plats, cooking three types of potato cakes, with tomato sauce, and pan-fried cod with brown shrimp sauce and spinach. Old friend Claude Bosi pops round for dinner and bakes a chocolate souffle - a spot of heaven on a small plate.

Raymond makes a showstopping crab salad with pink grapefruit and brown crab mayonnaise, and a stunning onion and bacon pithivier.

Raymond dedicates this episode to his favourite tipple - wine. He cooks a simple braised beef in red wine and later visits Hundred Hills Vineyard, an English winery.

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.