Simply Raymond Blanc: Herbs & Spices

ÖZET

Herbs and spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation's senses by transforming classic dishes with herbs and spices fresh from his garden. From moules three ways, to a spicy slow-roasted harissa lamb shoulder with chickpeas, there's something for every palette. Joining Raymond in the kitchen is Niall Keating, who cooks poached plaice with kohlrabi.