"Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis to a Heritage Salad with beetroot straight from his gardens, there's something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend."

"What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac R\u00e9moulade and a delicate but divine Martini on Raymond Blanc's menu, it's no wonder that his old friend Nathan Outlaw has also popped around for supper!"

"Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board."

"French cuisine is at the heart of Raymond Blanc's repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French classics with a twist, from his Maman Blanc's steak and red wine jus to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade Des Boucholeurs."

"Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce."

"Herbs and spices have the power to transform dishes into something truly brilliant. Raymond Blanc indulges the nation's senses by transforming classic dishes with herbs and spices fresh from his garden. From moules three ways to a spicy slow-roasted harissa lamb shoulder with chickpeas, there's something for every palette. Joining Raymond in the kitchen is Niall Keating, who cooks poached plaice with kohlrabi."

"Raymond Blanc shares his love of travel and embraces the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine he cooks a sensationally fresh flash-fired squid, with a fennel and rocket salad, and later a miso and harissa aubergine with cous cous. Plus, chef and good friend Jos\u00e9 Pizarro visits and indulges Raymond with an alfresco-worthy dish, pan-fried salted cod with chickpeas, white beans and spinach stew."

"Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks pan-fried salmon, with spinach and chive butter sauce, to a walk in the woods, where he rustles up a fricassee of wild mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel."

"Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Cr\u00e8me Fra\u00eeche. Executive Head Chef to Raymond's Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Souffle."

"Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner; Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cook a special dish for Raymond - Lamb Hotpot for two!"

"Raymond Blanc invites you over for breakfast! For those busy types, Raymond bakes a tasty granola breakfast bar and shows how to make the perfect omelette."

"Raymond Blane cooks up some delicious yet fuss-free recipes, including delectable chocolate truffles and a tasty onion soup. He's also joined by chef Sabrina Ghayour."

"Raymond cooks a delicious and indulgent Swiss chard gratin and shares his secret to a truly special dish, duck breast with marmalade, Vichy-style carrots and sweet potato."

"Raymond Blanc shares his love of travel through his food. He cooks up a feast of roast butternut squash with chorizo, chickpeas and tahini dressing."

"Raymond Blanc has made his home in the heart of the English countryside. For the past 30 years, he has been carefully curating his abundant kitchen gardens which serve the opulent Le Manoir aux Quat'Saisons. Raymond's love and passion for homegrown produce explain why seasonality is important to create the tastiest of dishes."

"A small, elegant bistro in France has inspired Raymond for today's theme, Le Petit Plats. He promises small plates bursting with fresh ingredients and packed with flavour. Raymond ensures these small plates can be simply made with minimal effort, ready for you to show off your skills to your guests at the dinner table."

"Raymond often jests that the British probably consume more cheese than their French friends across the channel, and he's right, it's a fact. What's not to love about all things cheese, so much so, he's dedicated a whole episode to it. He promises that it doesn't take much time or skill to add decadence to your cooking repertoire, but simple twists and a few of his cooking secrets are all you need to really wow your guests at the dinner table."

"Raymond is a firm believer that a small pleasure is a great pleasure in waiting. Whether that be the first sip of coffee in the morning or an evening walk, the smaller, finer things in life are so fulfilling. And why wait for grand occasions to share special food, after all, food is a pleasure of life."

"Raymond often says 'a French man is never without his wine! And true to his words, Raymond has dedicated this episode to his favourite tipple, wine! Raymond educates the nation that left-over wine from the night before can turn a dish into something spectacular."

"Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper on the dinner table. With his take on Salads, Soups and Sides, Raymond shares his secrets to the smaller dishes which are special for any occasion, celebration, Sunday lunch or date night, you're covered."