麻豆社

Celebrated chef Raymond Blanc invites the cameras to his bustling Oxfordshire kitchen to share cooking 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 draws upon memories of his travels through Asia to create dishes full of fragrant spice and fiery heat. To kick off, a mouth-wateringly fresh green papaya salad with the sweet crunch of pomegranate and a tangy dressing of chilli and lime. The inspiration for Raymond's next dish comes from no further than his own kitchen. Indian vegetable curry infused with a complex blend of masala spices is one of his much-loved family recipes. Next tender, slow-cooked pork belly marinated in a Chinese-style blend of aromatic spices with a crisp, crunchy crackling, drenched in an intense meaty broth.

To round off Raymonds trip down memory lane a stunning dessert of pasta-free ravioli encasing exotic fruits and soft panacotta served with a cool coconut sorbet. Ever willing to learn, Raymond visits Sri Owen, an expert in Indonesian cuisine who gives him a master class in traditional Balinese spicing before they savour an Indonesian feast of slow-cooked, marinated duck.