Raymond Blanc's Kitchen Secrets: Spices and Chillies

SINOSSI

The chef draws on memories of his travels through Asia to create dishes full of fragrant spices and fiery heat, beginning with a green papaya salad covered in a chilli and lime dressing. He then makes an Indian vegetable curry, slow-cooked pork belly with a Chinese marinade, and pasta-free ravioli encasing exotic fruits. Raymond also visits Sri Owen, an expert in Indonesian cuisine, who gives him a masterclass in Balinese spicing.