Recetat e Rejmond Blankut

PëRMBLEDHJE

Raymond cooks a delicious and indulgent Swiss chard gratin, and shares his secret to a truly special dish, duck breast with marmalade, Vichy-style carrots and sweet potato. Plus, he indulges in a childhood favourite, artichoke barigoule. Plus, ex-Le Manoir chef and old friend Ollie Dabbous visits Raymond and treats him to a special dish - candy-stripe beetroot salad with Sussex Slipcote cheese.