Raymond looks to the UK's favourite fruit, apples, for inspiration. He returns to memories of childhood with a simple apple tart made with a foolproof pastry and custard filling. Oven-baked apples prove that this simplest of fruit can create a dish without much work, with the addition of a calvados caramel sauce and toasted nuts. Next, apples get a savoury twist as they are marinated with lemon verbena and olive oil to accompany a confit of fresh salmon. Raymond's piece de resistance is an apple souffle prepared using a hollowed-out apple, served with a sabayon and apple sorbet.
Raymond travels to Kent to learn how to graft apples from fruit expert William Sibley, so that he can grow many different varieties of apples on one tree in his own soon-to-be planted orchard.