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Duration: 30 minutes

Celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable.

In this episode Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules mariniere made with sweet, plump mussels from Devon bathed in a heady garlic, wine and herb broth.

Next a spicy, seared squid salad served with colourful Provencal vegetables and crisp fennel. Sweet, juicy scallops are given an exotic twist, resting on a bed of silky cauliflower puree with spiced cauliflower bhajis and an aromatic curry oil.

For a finale fit for a king, Raymond prepares a feast of perfectly succulent Scottish lobster with a rich red pepper and cardamom jus and exquisite caviar pearls. And it's a first for Raymond as he visits a fishing village in Fife to join local fishermen on board as they trawl for lobsters.

  • The secrets behind Raymond Blanc's Kitchen Secrets

    The secrets behind Raymond Blanc's Kitchen Secrets

    "The world was moving in slow motion. I knew what was coming. A plate arrived and on it, fanned out in their plastic perfection, were the fish bar's finest collection of condiment sachets. For a moment Raymond looked at them aghast..."

    Read producer Melanie Jappy's blog post
  • BBC TV blog

    BBC TV blog

    "How much washing up does Raymond Blanc's Kitchen Secrets generate? How long does it take to film a simple soup recipe? And what did Raymond wear on his feet when cooking? Find out the answers to these questions and more at the BBC TV blog."

    Read and comment on the blog


Raymond Blanc
Executive Producer
Chloe Soloman
Series Producer
Melanie Jappy


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