6/6 Raymond barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert.
5/6 Raymond prepares pork chop on saute potatoes, stir-fried salad and Grand Marnier souffle.
4/6 Raymond makes scallops, a leg of lamb, pistachio souffle and a flourless chocolate cake.
3/6 Raymond Blanc cooks roast beef with yorkshire pudding and turbot on a bed of fennel.
2/6 Raymond looks at poaching - cooking in a hot liquid without boiling.
1/6 Raymond explains slow cooking, a great technique that has meltingly delicious results.