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Simply Raymond

Live from Le Manoir aux Quat’Saisons with Raymond Blanc and Felicity Cloake. This is an online event hosted on the British Library platform. Bookers will be sent a link in advance giving access and will be able to watch at any time for 48 hours after the start time. Join legendary chef Raymond Blanc and award-winning food-writer Felicity Cloake as Raymond shares a lifetime of stories about food, his love affair with British produce, and talks about his latest cookbook, Simply Raymond: a collection of his favourite home-cooked recipes inspired by his beloved mother, Maman Blanc. Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Légion d honneur from France. His beautiful hotel restaurant, Le Manoir aux Quat Saisons, has retained two Michelin stars for 37 years and was voted Best Hotel and Best Food Hotel

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Simply Raymond Blanc on ITV - start date, format and guest chefs

Simply Raymond Blanc promises to teach us how to serve delicious, simple Michelin-star quality food at home. Simply Raymond Blanc is the Michelin-starred chef’s first series for ITV, and he’s on a mission to show us that we can make delicious food at home with a few simple ingredients. Here’s everything you need to know about Simply Raymond Blanc Simply Raymond Blanc start date: when does it launch on ITV? The 10-part series will begin on ITV at 11.40am on Saturday 30 January. Simply Raymond Blanc format: what will happen in the series? The series was filmed largely in the grounds and cookery school of Raymond’s two Michelin star restaurant, Le Manoir Aux Quat’ Saisons, in Oxfordshire. In each episode, Raymond will share recipes – often using fresh ingredients direct from his garden – which are simple to replicate at home, but also packed with flavour. Visiting guest chefs will also share some of their favourite recipes with Raymond.

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Dishes from Raymond Blanc s new book inspired by his mother

A handful of flaked almonds (for extra flavour, toast them in a dry pan) Icing sugar, for dusting Preheat the oven to 200°C/fan 180°C/gas 6. Grease a roughly 18cm x 2cm tart ring. Cut a strip of greaseproof paper to stick to the inside. Place the tart ring on a lined baking tray. Drain the pears and slice in half if large. In a bowl, mix the butter and sugar, then add the ground almonds, cornflour, vanilla and egg. Mix well then spoon into the tin, spreading evenly. Arrange the pears evenly around the outside of the tart, resting them on top of the almond sponge mixture and with the tip of each half meeting in the middle.

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Raymond Blanc lost his mother during lockdown Now, he tells why he owes everything to her

My mother was tiny – less than 5ft tall – but she never let her height get in the way of a good meal. I have so many memories of her leaping across her kitchen counters as she reached for a certain spice at the back of a cupboard. She was still climbing for food in her nineties. When she was 94 I found her up a cherry tree, at the top of a ladder, picking the fruit. But that was Maman Blanc. Unstoppable. My sons used to call her Mother Teresa on speed. Our mothers often shape our lives and are always with us, even when they are not. My mother lived her whole life in Franche-Comté, the region of France where I was born.

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Raymond Blanc and Marcus Wareing — apple tart and baked egg custards recipes

Raymond Blanc and Marcus Wareing — apple tart and baked egg custards recipes
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