麻豆社

Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.

Raymond makes roots exciting! To start a simple salad of steamed beetroot with balsamic dressing, hot smoked salmon and horseradish creme fraiche. Next up is a creamy yet nutty celeriac puree served alongside a crisp-skinned roast wild duck with blackberry sauce. A simple and stockless watercress soup is a bowl of health on a winter's day and to round off, a celebration of the season: a winter vegetable salad featuring pumpkin, beets, wild mushrooms and a red wine reduction. Along the way, Raymond tries his hand at cutting watercress in Britain's watercress capital, Arlesford in Hampshire.