Raymond Blanc takes a cooking technique and shows how it can be used. He explains slow cooking and creates Asian flavoured beef shin and a squid with papaya salad. Show more

Raymond Blanc looks at different cooking techniques, explaining how poaching conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. Show more

Raymond Blanc takes a cooking technique and shows how it can be used. He explains roasting and prepares beef with yorkshire pudding and turbot on a bed of fennel. Show more

The celebrated chef looks at different cooking techniques. In this edition, Raymond bakes scallops, lamb, pistachio souffle and flourless chocolate cake. Show more

Raymond Blanc takes a cooking technique and shows how it can be used. He explains frying, with pork chop on saute potatoes, a stir-fried salad and Grand Marnier souffle. Show more

Raymond Blanc shows how different cooking techniques can be used. He barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert. Show more