麻豆社

Celebrated chef Raymond Blanc invites the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has gathered and treasured over the past 35 years. The programme features a range of recipes for cooks of all abilities that are inspirational, yet achievable.

In this episode, Raymond demonstrates the versatility of the summer's juiciest fruits. To begin with, he prepares a simple but impressive berry-strewn pavlova. Next, a spicy cherry clafoutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry. A ruby red fig tart adds a touch of decadence, and for the finale there is an aromatic fruit soup topped with a delicate caramel cage and light bubbles of champagne.

Raymond also travels to Fife to visit a traditional fruit farm and witness how his favourite variety of raspberry is grown in the temperate climate.