3/6. Roasting: 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. Also in HD. [AD,S]
2/6. Poaching: Raymond Blanc looks at different cooking techniques, explaining how poaching conserves and enhances flavours of delicate ingredients while keeping them in shape. Also in HD. [AD,S]
5/6. Frying: Raymond Blanc looks at different cooking techniques. He explains frying, preparing pork chop on saute potatoes, a stir-fried salad and Grand Marnier souffle. Also in HD. [AD,S]
4/6. Baking: The celebrated chef looks at different cooking techniques. In this edition, Raymond bakes scallops, lamb, pistachio souffle and flourless chocolate cake. Also in HD. [AD,S]
2/6. Barbecue & Grill: Raymond Blanc shows how different cooking techniques can be used. He barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert. Also in HD. [AD,S]
4/6. Baking: The celebrated chef looks at different cooking techniques. In this edition, Raymond bakes scallops, lamb, pistachio souffle and flourless chocolate cake. Also in HD. [AD,S]
3/6. Roasting: 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. Also in HD. [AD,S]
2/6. Poaching: Raymond Blanc looks at different cooking techniques, explaining how poaching conserves and enhances flavours of delicate ingredients while keeping them in shape. Also in HD. [AD,S]