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Raymond Blanc: How to Cook Well Episodes

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  1. Barbecue & Grill

    6/6 Raymond barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert.

  2. Frying

    5/6 Raymond prepares pork chop on saute potatoes, stir-fried salad and Grand Marnier souffle.

  3. Baking

    4/6 Raymond makes scallops, a leg of lamb, pistachio souffle and a flourless chocolate cake.

  4. Roasting

    3/6 Raymond Blanc cooks roast beef with yorkshire pudding and turbot on a bed of fennel.

  5. Poaching

    2/6 Raymond looks at poaching - cooking in a hot liquid without boiling.

  6. Slow Cooking

    1/6 Raymond explains slow cooking, a great technique that has meltingly delicious results.