In this carnivorous episode, it's all about cooked or preserved meats. The recipes include chicken liver parfait, pot-au-feu and ham hock terrine. Show more

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. Show more

The celebrated chef pays tribute to the satisfying extravagance of cakes and pastries with a recipe for lemon tea cake and the secrets of the perfect macarons. Show more

Celebrated chef Raymond Blanc demonstrates the versatility of the summer's juiciest fruits. To begin with, he prepares a simple but impressive berry-strewn pavlova. Show more

Chef Raymond Blanc celebrates the freshest summer greens. Beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil. Show more

The celebrated chef shares his passion for puddings, sweet and savoury. He kicks off with a French childhood favourite, riz au lait, a velvety vanilla rice pudding. Show more

The celebrated chef shares his favourite mouth-watering lamb dishes. To start, succulent lamb's liver with caramelised potatoes and a dusting of traditional French seasoning. Show more

Raymond draws upon memories of his travels through Asia to create dishes full of fragrant spice and fiery heat, including slow-cooked pork belly. Show more