Simply Raymond Blanc

ÖZET

Raymond Blanc shares his love of travel through his food. He cooks up a feast of roast butternut squash with chorizo, chickpeas and tahini dressing, and shows the best way to cook Padron peppers. Raymond also turns the heat up with a sumptuous red lentil and cauliflower dahl, and Italian chef Giorgio Locatelli cooks up a treat from Northern Italy - risotto with hare and liquorice.