Showing items 1 to 19 of 19

  • Tarte tatin

    Tarte tatin

    A star rating of 3.8 out of 5.77 ratings

    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 on a serving plate

    Marmalade glazed roast duck

    A star rating of 4.2 out of 5.8 ratings

    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 in an oval dish

    Apple & blackberry crumble

    A star rating of 4.8 out of 5.318 ratings

    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

    Sautéed potatoes with bacon lardons & persillade

    A star rating of 4.4 out of 5.6 ratings

    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’s roast goose

    A star rating of 4.2 out of 5.8 ratings

    Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin

  • Tomato salad ‘Maman Blanc’

    Tomato salad ‘Maman Blanc’

    A star rating of 5 out of 5.3 ratings

    Use sweet, ripe tomatoes in this simple yet delicious side dish, lightly dressed with garlic, basil and olive oil

  • Apple tart 'Maman Blanc'

    Apple tart 'Maman Blanc'

    A star rating of 5 out of 5.7 ratings

    An elegant autumn dessert that's easy to prepare as the pastry case does not need to be pre-baked

  • Braised beef in red wine

    Braised beef in red wine

    A star rating of 4.6 out of 5.10 ratings

    A hearty classic that tastes even better when made a day or two in advance

  • Pot-roasted vegetables

    Pot-roasted vegetables

    A star rating of 5 out of 5.2 ratings

    Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef

  • Chicken liver & raisin pâté

    Chicken liver & raisin pâté

    A star rating of 4.9 out of 5.7 ratings

    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

  • A bowl of cassoulet with confit duck, beans, sausages and vegetables

    French cassoulet

    A star rating of 4.2 out of 5.12 ratings

    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

    Essence of tomatoes

    A star rating of 4.8 out of 5.5 ratings

    Make Raymond Blanc's flavoursome tomato soup up to 1 day ahead, and keep chilled

  • Monkfish with lemon dressing

    Monkfish with lemon dressing

    A star rating of 4.2 out of 5.11 ratings

    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

    Almond & cinnamon rice

    A star rating of 5 out of 5.6 ratings

    A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc

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