Raymond Blanc

2 months ago | bbc.co.uk | Paul Merrett |Matt Tebbutt |Nadiya Hussain |Raymond Blanc

We can think of no better way to show how much you love someone than going to the effort of making one of these delicious desserts.

Jun 24, 2024 | greatbritishchefs.com | Raymond Blanc

Blood oranges offer a sweet, colourful foil to the sometimes bleak greyness of winter, and in this recipe they're served three ways: as a sorbet, a sherbet and a delightful frozen carpaccio. Best of all, this recipe can be made entirely in advance, making it ideal for dinner parties. 'This is one of the cleanest and most refreshing desserts at Le Manoir. There are a number of varieties of blood orange, native from either Spain or Italy. The variety we use here between December and March is the Moro.

May 24, 2024 | thecaterer.com | Raymond Blanc |Luke V. Selby |Alain Roux |Benoit Blin

Alain Roux invited his long-time friend, chef-patron of Le Manoir aux Quat’Saisons Raymond Blanc, into his kitchen for a one-off celebration dinner at the Waterside Inn. A proportion of the net profit from the dinner will be donated to the Royal Academy of Culinary Arts’ “Adopt a School” Trust Assistant manager Dean Bonwick oversaw a team of 20 front of house staff from Waterside in and two from Le Manoir.

May 24, 2024 | thecaterer.com | Raymond Blanc |Luke V. Selby |Alain Roux |Benoit Blin

Alain Roux invited his long-time friend, chef-patron of Le Manoir aux Quat’Saisons Raymond Blanc, into his kitchen for a one-off celebration dinner at the Waterside Inn. A proportion of the net profit from the dinner will be donated to the Royal Academy of Culinary Arts’ “Adopt a School” Trust Assistant manager Dean Bonwick oversaw a team of 20 front of house staff from Waterside in and two from Le Manoir.

May 23, 2024 | bbc.co.uk | Tom Kerridge |Raymond Blanc |Mary Berry |Best risotto recipes

Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Meanwhile, snap the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer. Add the rice to the softened vegetables and stir until coated in the butter and oil.