Raymond Blanc's Kitchen Secrets Season 2 Episodes

Episode 1

Shellfish

29 mins

Raymond shares his love of seafood, celebrating the best of British shellfish. He begins with French favorite plump mussels bathed in heady garlic, wine, and herb broth. Next, a spicy, seared squid salad served with colorful Provencal vegetables and crisp fennel. Finally, he prepares succulent Scottish lobster with a rich red pepper and cardamom jus and exquisite caviar pearls.

Episode 2

Cakes and Pastries

29 mins

Raymond begins with a feather-light lemon tea cake, generously coated in sticky apricot jam and a tangy lemon glaze. Next pure chocolate indulgence - crisp, fluffy choux pastry filled with cooling chocolate cream and covered with a glossy chocolate icing. For the finale, Piece Montee Croquembouche: the quintessential French celebration cakes that stand a meter tall.

Episode 3

Lamb

28 mins

Raymond shares his favorite lamb dishes. To start, succulent lamb's liver with caramelized potatoes and a dusting of traditional French seasoning. A shoulder of lamb is slow-roasted with garlic and herbs and served with an earthy potato and turnip gratin. Raymond returns to his roots with a truly French-inspired dish of Lamb Provencal.

Episode 4

Pudding

Raymond celebrates his puddings.

Episode 5

Charcuterie

29 mins

Raymond shares his love of the art of charcuterie, beginning with wafer-thin slices of duck ham cured in herbs and juniper berries joined by crispy lardons. Charcuterie expert Alex McKay visits Raymond's kitchen to sample his cherished terrine, and Raymond also travels to Wales to meet James Swift, a passionate British charcuterie.

Episode 6

Spices and Chillies

29 mins

Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat. They include a mouth-wateringly fresh green papaya salad and an Indian vegetable curry infused with a complex blend of masala spices. He serves a stunning dessert of pasta-free ravioli encasing exotic fruits and soft pannacotta served with cool coconut sorbet.

Episode 7

Summer Fruits

29 mins

Raymond demonstrates the versatility of the summer's juiciest fruits, beginning with berry-strewn pavlova. Next, a spicy cherry clafoutis cushioned in a bed of soft, sumptuous pastry. Finally, an aromatic fruit soup topped with a caramel cage and light bubbles of champagne. Raymond travels to Fife to visit a traditional fruit farm to witness how his favorite variety of raspberry is grown.

Episode 8

Summer Greens

29 mins

Raymond celebrates the freshest summer greens. His dishes include a pistou and poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. Ripe pears and walnuts create a flavor-packed salad paired with Roquefort dressing. Raymond visits the Cotswolds to discover a nutty alternative to olive oil - beautifully golden, cold-pressed rapeseed oil.