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Raymond Blanc takes a cooking technique and shows how it can be used. He explains roasting and prepares beef with yorkshire pudding and turbot on a bed of fennel.

This episode is all about roasting - cooking in the dry heat of the oven using fat or oil to keep the surface of the food moist. For Raymond it is a technique that conjures up the wonderful smells of the kitchen at home.

He starts his masterclass with the most traditional of British dishes, roast beef and yorkshire pudding. Raymond cannot resist French-trimming the beef, though. Roasting is a technique that can work well with a robust fish. Raymond shows how to do it with a piece of tasty turbot on a bed of fennel.

For dessert, Raymond gets very excited as he perfectly trims a pineapple before roasting it whole for a spectacular finale.

29 minutes

Last on

Sat 13 Oct 2018 11:30



Role Contributor
Presenter Raymond Blanc
Executive Producer Alan Brown
Executive Producer Charlotte Reid


  • Tue 23 Jul 2013 20:00
  • Sun 28 Jul 2013 11:45
  • Thu 12 Sep 2013 10:05
  • Sat 22 Apr 2017 12:00
  • Sun 14 Jan 2018 11:15
  • Sat 13 Oct 2018 11:30



Find Raymond's delicious recipes on BBC Food