Summer Fruits

Celebrated chef Raymond Blanc invites the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has gathered and treasured over the past thirty-five years. The programme features a range of recipes for cooks of all abilities that are inspirational, yet achievable.

In this episode, Raymond demonstrates the versatility of the summers juiciest fruits. To begin, a simple but impressive berry-strewn pavlova. Next a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry. A ruby red fig tart adds a touch of decadence, and for the finale there is an aromatic fruit soup topped with a delicate caramel cage and light bubbles of champagne.

Raymond also travels to Fife to visit a traditional fruit farm to witness how his favourite variety of raspberry is grown despite the temperate climate.