Raymond Blanc recipes
Showing 1 to 19 of 19 results
Tarte tatin
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Marmalade glazed roast duck
Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Apple & blackberry crumble
Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit
Sautéed potatoes with bacon lardons & persillade
This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry
Raymond’s roast goose
Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin
Tomato salad ‘Maman Blanc’
Use sweet, ripe tomatoes in this simple yet delicious side dish, lightly dressed with garlic, basil and olive oil
Pan-fried sea bass with ratatouille & basil
This restaurant-quality fish supper for two puts a new spin on classic French ratatouille
Apple tart 'Maman Blanc'
An elegant autumn dessert that's easy to prepare as the pastry case does not need to be pre-baked
Braised chestnuts, apples & brussels sprouts
Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist
Baked apples with Calvados sauce
This favourite dessert of Maman Blanc is an ideal way to use up an autumn apple glut
Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Braised beef in red wine
A hearty classic that tastes even better when made a day or two in advance
Pot-roasted vegetables
Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef
Chicken liver & raisin pâté
This delicious, unashamedly rich starter is the sort of dish that makes entertaining stress-free, as it can be made up to three days ahead
French cassoulet
Raymond Blanc's cassoulet is rich and warming. This classic French casserole sees confit duck, white beans, pork and sausages slow cooked in a flavourful sauce
Essence of tomatoes
Make Raymond Blanc's flavoursome tomato soup up to 1 day ahead, and keep chilled
Monkfish with lemon dressing
Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer
Almond & cinnamon rice
A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc
Raymond blanc's roasted summer fruits
Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance