Raymond Blanc believes that to be a good cook, you just need to learn the basic techniques. Raymond taught himself to be a Michelin star chef. He had to find out for himself what happens to food when you cook it different ways. Now, after years of trial and error, Raymond is keen to share his knowledge, and there can be no better teacher than Raymond Blanc.
Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from the simple to the ambitious and Raymond delivers it all with a passion and enthusiasm that belies his years at the top.
This episode is all about baking; cooking in the dry heat of the oven. Raymond loves the beautiful colours and flavours it gives food. But for him baking is for much more than bread and cakes, it is good for meats, cheese and even seafood. That is where he starts this show, with simple, delicious scallops baked in their own shells. Then there is an extraordinary salt baked leg of lamb that makes Raymond very happy and a double dessert treat: first a restaurant masterpiece, an exquisite pistachio soufflé with a bitter cocoa sorbet inside, then a crowd-pleasing flourless chocolate cake.