Raymond Blanc: How to Cook Well - Episode Guide

Raymond explains slow cooking and creates Asian flavoured beef shin and a squid with papaya salad.

Raymond shows how poaching conserves and enhances flavours of delicate ingredients while keeping them in perfect shape.

Raymond explains roasting and prepares beef with yorkshire pudding and turbot on a bed of fennel.

In this edition, Raymond bakes scallops, lamb, pistachio souffle and flourless chocolate cake.

Raymond explains frying, with pork chop on saute potatoes, a stir-fried salad and Grand Marnier souffle.

Raymond barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert.