Simply Raymond Blanc - Episode Guide

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.

Raymond Blanc has made his home in the heart of the English countryside, and over the last three decades has seen the British food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

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. 

Herbs and Spices have the power to transform dishes to something truly brilliant. 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 Shoulder with Chickpeas, there's something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi. 

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-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. 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 Fricassée 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 & Horseradish Crème Fraîche. Executive 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 Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two! 

The chef returns to shares another collection of simple, rustic recipes that can be put together easily, beginning with ideas for breakfast and brunch. He bakes the perfect granola bar and shows how to make omelettes in three ways, while fellow chef Paul Ainsworth stops by to create an indulgent croque madame.

Salads and Soups: Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper, so he makes homemade garlic bread and a tasty salad. 

Raymond Blanc indulges us with his take on baked Camembert, and whips up a homemade goats' cheese with chicory and walnut salad. Raymond also travels to Nettlebed Creamery to meet duo Rosie and Patrick as he hunts for the perfect cheese for his tartiflette.

Raymond dedicates this episode to his favourite tipple - wine. He cooks a simple braised beef in red wine and is joined by chef Michael Caines who cooks a pan-fried turbot with roasted leeks, red wine sauce and parsley oil. Raymond also visits a local winery - Hundred Hills Vineyard - to prove you don't have to travel internationally for the best wine, it's right here on our doorstep in the heart of the English countryside.

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.