Raymond Blanc has described spending hours in his kitchen garden in the pouring rain with the King, saying he felt they were ...

4. Spices - Raymond shares his love of travel by cooking a feast of roast butternut squash with chorizo, chickpeas and tahini dressing, then showing the best way to cook Padron peppers. More info ...

Raymond brings his take on salads, soups, and sides including salad Niçoise; Paul Ainsworth cooks up a sensuous Tuscan pressure pot broth; Raymond stocks up on garlic from Le Manoir's gardens to ...

Raymond Blanc pays tribute to King as ‘true champion of natural world’ - The renowned chef will join a charity group at ...

Headline Home has acquired Simply Raymond Kitchen Garden, a new cookbook by Raymond Blanc. Publishing director Lindsey Evans bought world rights from Rosemary Scoular at United Agents, and the ...

7. Cheese - Raymond indulges us with his take on baked Camembert, whips up a homemade goat's cheese with chicory and walnut salad, and travels to a creamery for some cheesy inspiration. More info ...

Raymond 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 visits a local winery.

Watch Simply Raymond Blanc for free with SBS On Demand, your ultimate destination for diverse entertainment. Stream now! Raymond Blanc rustles up simple yet delicious dishes, with a touch of Le ...

Raymond Blanc shares his love of travel through his food. He cooks up a feast of roast butternut squash with chorizo, chickpeas and tahini dressing, and shows the best way to cook Padron peppers.

Raymond shares his love and passion for homegrown produce and cooks up a garden feast with a sweet potato and merguez sausage bake, and a chickpea and mixed herb falafel. Skip to main content ...

Raymond makes a showstopping crab salad with pink grapefruit and brown crab mayonnaise, and an onion and bacon pithivier; Frenchman Daniel Galmiche stops by and cooks some of his favourites ...

Raymond cooks a delicious and indulgent Swiss chard gratin and shares his secret to an exceptional dish: duck breast with marmalade, Vichy-style carrots and sweet potato.