Raymond uses two wonderfully seasonal ingredients - game and mushrooms. His first recipe is delicate cep mushroom tortellini made using fresh pasta. He follows this up with a French version of a pasty called a pithivier, filled with a rich mix of pheasant, chestnuts and dried fruits. Next is the simplest fricassee of wild mushrooms with herbs and croutons cooked in the company of restaurant maintenance manager Steve Truman. For the finale, a salt crust baked pigeon uncovers a technique perfect for cooking game and poultry. Along the way, Raymond and Steve join a shoot in Perthshire and go mushroom hunting in the Scottish woodlands.
Fri 16 May 2014 16:45