Simply Raymond Blanc

Join Raymond as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen, including meringue with blackcurrant coulis and a heritage salad. Joining him is Angela Hartnett, who will be cooking cep tagliatelle.

Raymond presents a guide to cooking for friends and with cheese fondue, celeriac remoulade and a delicate but divine martini on the menu, it's no wonder that his old friend Nathan Outlaw has popped round for supper.

Raymond reflects on how the British food scene has changed since he first came to the UK. He makes pea soup, stuffed peppers and his own take on brown sauce. He is joined by Paul Ainsworth, who prepares an alternative cheese board.

From his Oxfordshire kitchen, Raymond shares his favourite French Classics, with a twist, from steak and red wine jus, to a heritage salad with tomatoes and mozzarella. Jean-Christophe Novelli surprises him with a visit.

Raymond pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - including Vegetable Soup Three Ways, and a special Assiette of Salads.

Raymond indulges the nation's senses by transforming classic dishes with herbs and spices fresh from his garden. From moules three ways, to a spicy slow-roasted harissa lamb.

Raymond shares his love of travel and embracing the influence of other cultures into his cuisine. He cooks a sensationally fresh flash fired squid.

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it.

Raymond shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants.

Anniversaries, date nights and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples.