Simply Raymond Blanc

In the first episode, he is joined by Angela Hartnett, who will be cooking cep tagliatelle. Other recipes include meringue with blackcurrant coulis and a heritage salad with beetroot straight from Raymond's gardens.

What could be nicer that using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With cheese fondue, celeriac remoulade and a delicate but divine martini on Raymond Blanc’s menu, it’s no wonder that his old friend Nathan Outlaw has also popped round for supper.

French cuisine is the heart of Raymond Blanc’s repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc’s steak and red wine jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade Des Boucholeurs.

Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens – a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.

Raymond Blanc indulges the nation's senses by transforming classic dishes with herbs and spices fresh from his garden. From moules three ways, to a spicy slow-roasted harissa lamb.

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine he cooks a sensationally fresh flash fired squid, with a fennel and rocket salad, and later a miso and harissa aubergine with cous cous. Plus, chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, pan fried salted cod with chickpeas, white beans and spinach stew.

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen he cooks pan-fried salmon, with spinach and chive butter sauce, to a walk in the woods, where he rustles up a fricassee of wild mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin, baked apple with caramel.

Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau sausage salad, to an elegant culinary centrepiece, gravadlax with cucumber, cauliflower and horseradish crème fraîche. Plus, Head Chef to Raymond’s Brasseries, Clive Fretwell, joins him in the kitchen and cooks a double baked cheese soufflé.

Anniversaries, date nights and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner; broad beans with parmesan and pan-fried sole, and ends with a sumptuous dessert - an exotic fruit pannacotta. Plus, chef and good friend Paul Ainsworth cooks a special dish for Raymond - lamb hotpot for two.