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In the Kitchen

Raymond Blanc’s spring feast

Sunday roasts will be unsurpassed with Raymond Blanc OBE’s slow-roasted shoulder of spring lamb. Counted as one of the famous chef’s signature dishes, it is guaranteed to be a crowd-pleaser. All you need is a few simple ingredients, and Raymond will show you his insider tips. The step-by-step lesson reveals how to give the classic English dish a French twist, by seasoning with garlic and fresh herbs, accompanied with a delicious jus and creamy turnip and potato gratin.

Chef Raymond Blanc is, of course, renowned for his Michelin-starred seasonal cookery, showcased at the famous Le Manoir aux Quat'Saisons, a Belmond Hotel, in Oxfordshire, where he is chef-patron. As well as being a luxury hotel with a two-Michelin starred restaurant and sumptuous gardens, Le Manoir is also home to the Raymond Blanc Cookery School. Aspiring chefs can take part in courses such as the Seasonal Dinner Party course, in which you can learn essential techniques for entertaining – from how to fillet a fish to making the ultimate sauce. Raymond Blanc’s new book – Simply Raymond – is published this month. The cookbook accompanies his new ITV series focusing on simple recipes for home cooks.