Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper on the dinner table. With his take on Salads, Soups and Sides, Raymond shares his secrets to the smaller dishes which are special for any occasion, celebration, Sunday lunch or date night, you're covered.

Raymond often says 'a French man is never without his wine! And true to his words, Raymond has dedicated this episode to his favourite tipple, wine! Raymond educates the nation that left-over wine from the night before can turn a dish into something spectacular.

Raymond is a firm believer that a small pleasure is a great pleasure in waiting. Whether that be the first sip of coffee in the morning or an evening walk, the smaller, finer things in life are so fulfilling. And why wait for grand occasions to share special food, after all, food is a pleasure of life.

Raymond often jests that the British probably consume more cheese than their French friends across the channel, and he's right, it's a fact. What's not to love about all things cheese, so much so, he's dedicated a whole episode to it. He promises that it doesn't take much time or skill to add decadence to your cooking repertoire, but simple twists and a few of his cooking secrets are all you need to really wow your guests at the dinner table.

A small, elegant bistro in France has inspired Raymond for today's theme, Le Petit Plats. He promises small plates bursting with fresh ingredients and packed with flavour. Raymond ensures these small plates can be simply made with minimal effort, ready for you to show off your skills to your guests at the dinner table.

Raymond Blanc has made his home in the heart of the English countryside. For the past 30 years, he has been carefully curating his abundant kitchen gardens which serve the opulent Le Manoir aux Quat'Saisons. Raymond's love and passion for homegrown produce explain why seasonality is important to create the tastiest of dishes.

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.

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.