Recetat e Rejmond Blankut: Seasons

PëRMBLEDHJE

Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen he cooks pan-fried salmon, with spinach and chive butter sauce, to a walk in the woods, where he rustles up a fricassee of wild mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin, baked apple with caramel.