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Raymond Blanc's Kitchen Secrets

Factual: Food & Drink

Factual: Travel

Chef Raymond Blanc shares food secrets, cooking recipes from simple to stunning

French chef Raymond Blanc shares Kitchen Secrets, cooking recipes from simple to stunning. Filmed on location in his Oxfordshire restaurant with foodie visits at home and abroad.

Raymond Blanc's Kitchen Secrets: Series 2

Raymond Blanc

Chloe Soloman

Melanie Jappy

Raymond Blanc's Kitchen Secrets: Series 2: Episode 1: Shellfish

Shellfish

Episode 1

Episode 1: Shellfish

Series 2

BBC Two - Raymond Blanc's Kitchen Secrets, Series 2, Shellfish

With recipes for moules mariniere, scallops with an exotic twist, and Scottish lobster.

The celebrated chef shares his love of seafood with recipes for moules mariniere, scallops with an exotic twist, and Scottish lobster with red pepper and cardamom jus.

Celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable. 

In this episode Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules mariniere made with sweet, plump mussels from Devon bathed in a heady garlic, wine and herb broth. 

Next a spicy, seared squid salad served with colourful Provencal vegetables and crisp fennel. Sweet, juicy scallops are given an exotic twist, resting on a bed of silky cauliflower puree with spiced cauliflower bhajis and an aromatic curry oil. 

For a finale fit for a king, Raymond prepares a feast of perfectly succulent Scottish lobster with a rich red pepper and cardamom jus and exquisite caviar pearls. And it's a first for Raymond as he visits a fishing village in Fife to join local fishermen on board as they trawl for lobsters.

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French chef Raymond Blanc returns for a second series to share his food secrets.

French chef Raymond Blanc returns for a second series to share his food secrets, cooking recipes from easy to complex.

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