In this last episode of the series, Raymond Blanc explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames, glowing coals or hot bars.
For Raymond, grilling is a simple method which can produce ambitious dishes. He skips between the stove in his restaurant kitchen and a barbecue in the vegetable garden.
Watch a clip below:
- Spatchcock chicken with celeriac remoulade
- Grilled aubergine salad
- Grilled fruit brochettes
- Grilled pork shoulder steak with BBQ sauce
- BBQ sea bass