0:00:02 > 0:00:05For 35 years, Raymond Blanc has inspired the world with his cooking.
0:00:05 > 0:00:12It's about celebrating the gorgeous, glorious food, and sharing a special moment with your loved ones.
0:00:12 > 0:00:16Now, he's opening his kitchen and sharing his secrets.
0:00:16 > 0:00:21I've made all the mistakes which could be made, so you don't have to make them yourself.
0:00:21 > 0:00:24- Showing, with a little effort... - Food is so, so beautiful.
0:00:24 > 0:00:27..anyone can bring some joy to the dinner table.
0:00:27 > 0:00:32Even the most complicated dish is not impossible to make.
0:00:35 > 0:00:43On Kitchen Secrets, Raymond celebrates one of Britain's favourite fruits - the apple.
0:00:43 > 0:00:46From the perfect baked apple...
0:00:46 > 0:00:49It tastes absolutely amazing.
0:00:49 > 0:00:54..to a dessert full of childhood memories - Maman Blanc's apple tart.
0:00:54 > 0:00:58I hope that every family in Great Britain tries this dessert.
0:00:58 > 0:01:01Apples complement a salmon confit.
0:01:01 > 0:01:03Ah, that's making me very happy.
0:01:03 > 0:01:07And finally, a light and fluffy apple souffle.
0:01:07 > 0:01:09It's so simple. It is truly simple.
0:01:18 > 0:01:24In his working kitchen in Oxfordshire, Raymond and his chefs begin their day.
0:01:24 > 0:01:25Good morning, Dan.
0:01:25 > 0:01:30Could I have an apron, please, and voila, thank you very much.
0:01:30 > 0:01:35- Adam, why isn't it here? I want to be ready!- That was a display, Chef.
0:01:35 > 0:01:37Perfect. That's what I want.
0:01:37 > 0:01:40Raymond's first dish brings back memories.
0:01:40 > 0:01:46When I think of apple, I think of Maman Blanc's Tarte Aux Pommes.
0:01:46 > 0:01:52In the afternoon, the tart would be slowly baking in the oven and all the wafts of these amazing apples
0:01:52 > 0:01:54would come through and I knew we had apple tart.
0:01:54 > 0:01:59Just shortcrust pastry and apples, OK, and that will be delicious.
0:02:08 > 0:02:12That's a world class apple. OK, that's a Cox Orange Pippin,
0:02:12 > 0:02:15and that to me is the best apple for a tart.
0:02:15 > 0:02:17A wonderful balance of sweet and acidity,
0:02:17 > 0:02:23very complex flavours, and a great apple experience.
0:02:23 > 0:02:25Give me another apple.
0:02:25 > 0:02:30Yeah, I'm short of a... I've eaten one and I've got only four. Sorry.
0:02:30 > 0:02:32- Mon petit?- Yeah, more apples.
0:02:32 > 0:02:36For the filling, start by peeling four medium apples.
0:02:36 > 0:02:42Raymond's using Cox's Orange Pippins, traditional British apples which work perfectly in this tart.
0:02:42 > 0:02:48My hands were...at one time. My peeling was so thin. Voila.
0:02:48 > 0:02:54So, obviously you can't make a tart without pastry, that's for sure, OK?
0:02:54 > 0:02:59So I'm going to do a very simple shortcrust pastry. No sugar, OK?
0:02:59 > 0:03:01That's how it was done at home.
0:03:01 > 0:03:08Mix 250 grams of flour, a pinch of salt and 125 grams of unsalted butter.
0:03:08 > 0:03:11I can do it by hand, but I've got a machine as well.
0:03:11 > 0:03:17You can do it in a machine in about three minutes. By hand, it will take you ten minutes.
0:03:17 > 0:03:19OK, it won't be better either.
0:03:19 > 0:03:22Lovely. See? It's sandy.
0:03:22 > 0:03:25Add an egg and a dash of water.
0:03:25 > 0:03:27Voila.
0:03:30 > 0:03:33OK, yeah, tres bien.
0:03:35 > 0:03:40It's ready now to be compressed together. That's it. Voila.
0:03:42 > 0:03:45Raymond places the pastry between two sheets of clingfilm,
0:03:45 > 0:03:48so there's no need to use flour when it's rolled out.
0:03:48 > 0:03:51The amazing, magic clingfilm.
0:03:51 > 0:03:54It is! It does everything!
0:03:54 > 0:03:57Then it's into the fridge to cool for half an hour.
0:04:01 > 0:04:06Once the pastry's cool, roll it to a thickness of about two millimetres.
0:04:06 > 0:04:09The best roller is a good old-fashioned, very heavy...
0:04:09 > 0:04:13I nearly bought one, but they were £86.
0:04:13 > 0:04:15I said, "No way. I'm not going to pay 86 quid."
0:04:15 > 0:04:19And there I've got a nice, very thin...
0:04:19 > 0:04:22You can see it, very thin pressed.
0:04:22 > 0:04:27Put a 22 centimetre tart ring on top of a baking sheet.
0:04:27 > 0:04:29Voila. Now...
0:04:32 > 0:04:35Oop! Typical. Typical, isn't it?
0:04:35 > 0:04:40Delicately lift it, and try to fold it in inside.
0:04:42 > 0:04:47Then thumb up your pastry - lift the pastry a little higher than the ring.
0:04:47 > 0:04:52When you cook it, there will always be some retraction.
0:04:52 > 0:04:55Prick the base to keep the pastry flat while it cooks.
0:04:55 > 0:04:57Voila.
0:04:57 > 0:05:00Then cut the apple into chunky slices.
0:05:00 > 0:05:02You want about that thickness, OK?
0:05:02 > 0:05:06Very important. If it's too thin they'll collapse.
0:05:06 > 0:05:08You want nice, fleshy, apple flavour.
0:05:08 > 0:05:12Arrange in a circle within the tart.
0:05:12 > 0:05:15Make a calvados butter to caramelise the apples while they cook.
0:05:15 > 0:05:19- Adam, please. Can you get me a bit more butter, please?- Oui, Chef.
0:05:19 > 0:05:22Melt butter...
0:05:22 > 0:05:25add a dash of lemon juice...
0:05:25 > 0:05:29Just to heighten the flavour. A tiny bit. Like that. No more.
0:05:29 > 0:05:31..sugar...
0:05:31 > 0:05:34and a splash of calvados - a brandy made from apples.
0:05:34 > 0:05:37Oh! A bit too much. There's never too much.
0:05:37 > 0:05:39Tres bien.
0:05:39 > 0:05:42Brush the calvados butter over the apples.
0:05:42 > 0:05:46So that's ready to be put in the oven. Voila.
0:05:46 > 0:05:50The tart will cook for ten minutes at 220 degrees centigrade.
0:05:50 > 0:05:56Then we'll bring down the temperature at 200 and cook it for a further 20 minutes.
0:05:56 > 0:06:00To finish the filling, Raymond makes a quick custard.
0:06:00 > 0:06:05100 grams of double cream, one egg, and 50 grams of sugar.
0:06:05 > 0:06:07And all what you have to do, whisk it.
0:06:09 > 0:06:11That's rather nice.
0:06:11 > 0:06:17You see there's a light coloration, so add a bit of sugar like that.
0:06:17 > 0:06:22Pour the custard over the cooked tart and return it to the oven for ten more minutes.
0:06:25 > 0:06:28- Adam? Ca va?- Oui.
0:06:33 > 0:06:37The tart needs to stand for about an hour before serving.
0:06:37 > 0:06:41Barely warm. That's when you eat it. That's when it is at its best.
0:06:43 > 0:06:48Once cool, dust with icing sugar to serve.
0:06:48 > 0:06:51To me, this apple tart sums up my youth,
0:06:51 > 0:06:58where the mother would bring this amazing, simple dessert, OK, and it will be shared with the family.
0:06:58 > 0:07:02So I hope that every family in Great Britain tries this dessert.
0:07:08 > 0:07:10There is that...
0:07:10 > 0:07:15- You are drooling. I think I see juices rolling...- It's my favourite.
0:07:15 > 0:07:17It's your favourite? Voila.
0:07:17 > 0:07:19- Lovely.- That's for both of us, OK?
0:07:19 > 0:07:21That's for my family.
0:07:21 > 0:07:22Go ahead, Adam. Voila.
0:07:28 > 0:07:32- That's special, huh? It's so simple. - It's good. Really good.
0:07:32 > 0:07:34Are you sure there's just one slice?
0:07:36 > 0:07:38We have to feed you properly.
0:07:41 > 0:07:43That's lovely.
0:07:45 > 0:07:48Right, no, the Granny Smiths are too hard.
0:07:48 > 0:07:50All the Bramleys are small.
0:07:50 > 0:07:53- OK.- Do we have any in the garden? - Yes! Yes!
0:07:53 > 0:07:56OK, mon petit, could you run the garden, and I mean run,
0:07:56 > 0:08:03- and get me two fat, lovely Bramley from the top of the tree in the orchard?- Yes, Chef.
0:08:05 > 0:08:07A terrible man I am!
0:08:07 > 0:08:11To get your produce, you have got to hunt them and gather them.
0:08:11 > 0:08:14He's a hunter gatherer, he's a chef.
0:08:14 > 0:08:16That's what chefs should be, no?
0:08:16 > 0:08:22Raymond has an extensive kitchen garden, brimming with herbs and vegetables.
0:08:22 > 0:08:24But his apple orchard is a little bare.
0:08:29 > 0:08:34Huh! Couldn't you find some better one, no? All these scabby apples.
0:08:34 > 0:08:38- There's no better one?- This is all there was in the tree, Chef.
0:08:38 > 0:08:40I can't believe that!
0:08:40 > 0:08:44To find the best ingredients, Raymond goes to great lengths,
0:08:44 > 0:08:48and this year he's tasted 80 different varieties of apple.
0:08:48 > 0:08:53No, I want you to have them quite large, chunky, so they have time...
0:08:53 > 0:08:57to show they can caramelise and the texture you have.
0:08:57 > 0:09:04William Sibley, a fruit expert of 40 years, has brought five new varieties for Raymond to taste.
0:09:04 > 0:09:05There's enough for you to try.
0:09:05 > 0:09:08- You only want a few to try.- OK.
0:09:08 > 0:09:10Difficult to judge an apple on its looks.
0:09:10 > 0:09:13It can tell you a few things, but not everything.
0:09:13 > 0:09:17You have to cook it, eat it, cos then you know.
0:09:18 > 0:09:23As well as trying them raw, each apple is baked and stewed, as its texture, colour and flavour
0:09:23 > 0:09:29will change during cooking depending on its sugar, water and acidity balance.
0:09:29 > 0:09:31So much to learn, eh?
0:09:31 > 0:09:35Raymond wants to find the perfect variety for each of his apple recipes.
0:09:35 > 0:09:40- And these are?- Rubens.- Rubens. What a lovely name.
0:09:40 > 0:09:45It's juicy, wonderful texture, great acidity, fantastic complexity of flavours.
0:09:45 > 0:09:49And I think that one, I think it will bake well.
0:09:49 > 0:09:53I don't think it will stew well, but it certainly eats very well.
0:09:53 > 0:09:57- Voila.- Ah!- Ah, that... - This was your favourite one to eat.
0:09:57 > 0:10:01- Oh, yes. What do you think of it? - This is nice! I like this!
0:10:01 > 0:10:02It's a bit on the dry side.
0:10:04 > 0:10:07- But look at that skin, it's amazing. - Ah, it's got lots of flavour.
0:10:07 > 0:10:14I like that. What I am trying to do as a chef, as a cook, is finding the best baking apples.
0:10:14 > 0:10:19OK, the best chewing apples, the best roasting apple, right through the season.
0:10:19 > 0:10:22And this one is going to help me a great deal.
0:10:22 > 0:10:24You keep cooking 'em, I'll keep planting 'em!
0:10:33 > 0:10:38Raymond's next recipe makes a whole apple a dish in itself.
0:10:38 > 0:10:42Baked apple with a caramel and calvados sauce.
0:10:42 > 0:10:47The variety I'm using here is called Reine de Reinette, OK?
0:10:47 > 0:10:48The Queen of Russets.
0:10:48 > 0:10:54Lovely flesh, delicate flavours, and they'll bake brilliantly well.
0:10:54 > 0:10:56- Have you finished the melting butter? - Yes, Chef.
0:10:56 > 0:11:01Although the apples can be baked whole, to make them easier to eat
0:11:01 > 0:11:06and to cook them faster and more evenly, Raymond trims the bases and removes the cores.
0:11:06 > 0:11:08Voila.
0:11:08 > 0:11:13Brush butter on your baking tray to stop the apples from sticking.
0:11:13 > 0:11:18Then add a sprinkling of sugar, which will turn into a caramel sauce as the apples cook.
0:11:18 > 0:11:22So after, I'll simply just bake it like that.
0:11:22 > 0:11:27Or you can brush it with a little bit of butter,
0:11:27 > 0:11:33roll it in a bit of sugar or cinnamon, whatever flavours you want inside.
0:11:33 > 0:11:36Just will create a nice little coat.
0:11:36 > 0:11:38Voila. Tres bien.
0:11:38 > 0:11:42What my mum would do, she would just leave a bit of that,
0:11:42 > 0:11:45then a bit of sugar. Voila.
0:11:45 > 0:11:50Put the apples in the oven at 170 degrees centigrade for 30 to 35 minutes.
0:11:50 > 0:11:56No fan. Very important, because the fan is too aggressive.
0:11:56 > 0:12:01It drives the heat inside and often the apple will burst.
0:12:01 > 0:12:04I'm going to make a caramel sauce.
0:12:04 > 0:12:06The apple will love it and you will love it too.
0:12:07 > 0:12:12With your pan on a medium heat, add 50 grams of sugar.
0:12:12 > 0:12:15As it melts, it'll turn into a caramel.
0:12:15 > 0:12:18The caramel is nice and blond now.
0:12:18 > 0:12:21We'll bring it to quite a dark colour.
0:12:21 > 0:12:25When browned, stir in 20 grams of butter.
0:12:25 > 0:12:29It's going. See look, look at that.
0:12:29 > 0:12:33Add diced apple and cook for about 30 seconds.
0:12:33 > 0:12:37Don't shake your caramel, because that temperature is really seriously high.
0:12:37 > 0:12:42Use a bit of apple juice. Oh, lovely.
0:12:42 > 0:12:47To thicken the caramel, add half a teaspoon of arrowroot mixed with a little water.
0:12:47 > 0:12:49Little by little is very important.
0:12:49 > 0:12:52You cannot take away, you can always add.
0:12:52 > 0:12:54It's a great rule, but it works, believe me.
0:12:54 > 0:12:59Voila. We have now a beautiful sauce.
0:13:02 > 0:13:07Next, make a simple garnish by toasting cubed wholemeal bread and icing sugar.
0:13:07 > 0:13:14Mix pistachios, almonds - whole and flaked - and icing sugar with a few drops of water or calvados.
0:13:14 > 0:13:18Water is nice, but a little bit of Calvados is much nicer.
0:13:18 > 0:13:24Sprinkle the garnish on a baking tray with an extra dusting of icing sugar.
0:13:24 > 0:13:29To create some amazing textures, colours, it go baf! Baf! Lovely!
0:13:29 > 0:13:31The gastric juices start to run.
0:13:31 > 0:13:35And it looks delicious, but it tastes absolutely amazing!
0:13:35 > 0:13:39Place at the top of the oven for eight minutes until golden.
0:13:43 > 0:13:45So look at your apples.
0:13:45 > 0:13:52If you can see it start to break up a little bit outside, then you know it is about ready, OK?
0:13:52 > 0:13:53And you can smell.
0:13:55 > 0:13:56Voila.
0:13:56 > 0:13:59Oh, lovely.
0:13:59 > 0:14:03Food is just not about flavours, it's also about textures.
0:14:03 > 0:14:10And flavours and textures work together to create something truly exciting.
0:14:16 > 0:14:20The proof is in the pudding, as they say, so.
0:14:22 > 0:14:25Mmm. That's a bloody good apple.
0:14:25 > 0:14:30Melting, moist, and that amazing apple flavour.
0:14:30 > 0:14:33It's absolutely delicious.
0:14:38 > 0:14:40Kent - the garden of England.
0:14:40 > 0:14:44William has invited Raymond to East Malling Research centre
0:14:44 > 0:14:49to learn a technique to help his orchard thrive - grafting.
0:14:49 > 0:14:54There's a lot of apple trees around here. As far as I go you can... How many apple trees?
0:14:54 > 0:14:58- I don't know. 500 acres. 500 acres. - That's a lot of apples.
0:14:58 > 0:15:02- We've got some Bramley apple trees here.- Yeah.
0:15:02 > 0:15:08But the crops haven't been quite so good of these, and I think we're a bit short of pollination.
0:15:08 > 0:15:13Most apple trees need pollen carried from tree to tree to produce fruit.
0:15:13 > 0:15:19So we can put a piece of another variety into this tree,
0:15:19 > 0:15:24so that when it grows there'll be a branch which is another variety,
0:15:24 > 0:15:28so the bees can hop on from the branch we're going to graft
0:15:28 > 0:15:31and onto the Bramley tree, and we can get lots more Bramleys.
0:15:31 > 0:15:35Encouraging insect pollination will increase the fruit yield.
0:15:35 > 0:15:37But you are going to mix your varieties?
0:15:37 > 0:15:41We're going to have two varieties on the same tree, yeah.
0:15:41 > 0:15:47- So you are telling me that on that Bramley tree I could grow as many varieties of apples...?- Yeah.
0:15:47 > 0:15:49- Hundreds.- That's amazing.
0:15:49 > 0:15:52Although different apple trees are fused together,
0:15:52 > 0:15:56the grafted branches continue to produce their own varieties.
0:15:56 > 0:16:00I've heard that you've been able to grow 120 varieties on the same tree?
0:16:00 > 0:16:02Yeah, that was the most that I'd ever done, yeah.
0:16:02 > 0:16:07So, we need a saw to cut the wood, we need secateurs, we need a knife.
0:16:07 > 0:16:12- You've got the knife. Don't cut yourself with it.- I think I could manage a knife.
0:16:12 > 0:16:16- Ah! You've used one before then? - A few times, yes.
0:16:16 > 0:16:22Raymond's first graft will attach a young Jonagold branch to a Bramley.
0:16:22 > 0:16:24- That's it.- What a good partnership. - Perfect.
0:16:24 > 0:16:26So that's the first step. Tres bien.
0:16:26 > 0:16:30We're going to cut some one-year-old branches from Jonagold.
0:16:30 > 0:16:35We'll strip the leaves off. We're going to introduce this into that branch.
0:16:35 > 0:16:37See, I would have taken that one.
0:16:37 > 0:16:42- That's a two-year-old piece of wood. - Ah.- That's your inexperience showing.- Obviously.
0:16:42 > 0:16:46We're going to make a long, sloping cut.
0:16:46 > 0:16:48The perfect cut.
0:16:48 > 0:16:53Perfect. ..Now, you don't want to do that.
0:16:53 > 0:16:56You do not want to touch the graft.
0:16:56 > 0:16:57Oh, perfect!
0:16:57 > 0:16:59But don't keep...
0:16:59 > 0:17:03Why have you got to touch it? All the acid and the stuff on your fingers has now got on there.
0:17:03 > 0:17:06You wouldn't do it with some of your food, would you?
0:17:06 > 0:17:09- Definitely not.- Exactly the same.
0:17:09 > 0:17:13That's better. You've got it! By darn, he's got it!
0:17:13 > 0:17:15Now, don't touch it.
0:17:15 > 0:17:19Underneath the bark lies something called the cambium layer.
0:17:19 > 0:17:22This is the growing part of the tree.
0:17:22 > 0:17:25We have to match the cambium layer of our graft
0:17:25 > 0:17:30with the cambium layer on the branch that we're going to graft onto.
0:17:30 > 0:17:34Get the knife, we push it in, give it a little twist,
0:17:34 > 0:17:39and then just push it home, and that is it.
0:17:40 > 0:17:42OK, that's fine.
0:17:42 > 0:17:46- But you see I, I don't have... - No, that's it. You're done.
0:17:46 > 0:17:48That's it.
0:17:48 > 0:17:52The branches are tied together with tape.
0:17:52 > 0:17:56- Now we need to wax it.- It's like being in a kitchen after all.
0:17:56 > 0:17:59Glazing a creme brulee, OK? There it is.
0:17:59 > 0:18:04Wax is painted onto the join to keep the rain out and the plant moisture in.
0:18:04 > 0:18:06So that's it! That is the graft complete.
0:18:06 > 0:18:13- Your first graft. Congratulations, you are now a grafter. - Well, that's cool.
0:18:13 > 0:18:15That's the first bit of hard graft you've ever done in your life.
0:18:15 > 0:18:17You could say that.
0:18:17 > 0:18:22- Will that tree taste of that variety, no?- No. Absolutely not.
0:18:22 > 0:18:29From the point of grafting, it will always be Jonagold, and back to the tree, it will always be Bramley.
0:18:29 > 0:18:33It will never be any difference between the two.
0:18:33 > 0:18:40As a cook, as a part-time gardener, part-time grafter, I'm very impressed.
0:18:42 > 0:18:44Good luck, little ones.
0:18:48 > 0:18:52In the kitchen, something savoury is on the menu.
0:18:52 > 0:18:56When you think of apples, you don't automatically think of fish.
0:18:56 > 0:19:01But, actually, often apples can be used in savoury dishes.
0:19:01 > 0:19:08In his next dish, Raymond pairs apples with lemon verbena to complement a salmon confit.
0:19:11 > 0:19:13Confit. What is a confit?
0:19:13 > 0:19:16A confit is a very old technique from the South of France.
0:19:16 > 0:19:22You cure the meat or the fish, OK, then you slow cook it, OK,
0:19:22 > 0:19:26in a bath of goose fat, or in this case olive oil.
0:19:26 > 0:19:31First, cure the fish by rubbing it with a mix of dill, sea salt,
0:19:31 > 0:19:35sugar, white pepper, lemon zest and the herb lemon verbena.
0:19:35 > 0:19:38It's a wonderful herb.
0:19:38 > 0:19:42It's very lemony, very fresh. Like a cross of lemon grass and lemon balm.
0:19:42 > 0:19:45- OK, perfect. Adam, please.- Chef?
0:19:45 > 0:19:49Can you clingfilm it and put it in the fridge for 30 minutes?
0:19:54 > 0:19:56Tres bien.
0:19:56 > 0:20:00That's great. That's plenty. I've got plenty here. No, leave that here.
0:20:00 > 0:20:06To complement the fish, apples are marinated in lemon verbena oil.
0:20:06 > 0:20:10The flavour, the aroma, it's like being into a...
0:20:10 > 0:20:14in Amalfi Coast into an orchard of lemons.
0:20:14 > 0:20:19Liquidise fresh lemon verbena leaves with your best olive oil.
0:20:21 > 0:20:25Voila. So now I'm going to warm it up, OK,
0:20:25 > 0:20:28and let the, the herb infuse the olive oil.
0:20:28 > 0:20:33Once warm, leave to infuse for a minimum of two hours.
0:20:38 > 0:20:41Then pass the oil through a fine sieve.
0:20:43 > 0:20:47This apple is a Cox Orange Pippin.
0:20:47 > 0:20:52That one goes extremely well into any savoury dish because it's not over sweet.
0:20:52 > 0:20:56Place pieces of apple in a plastic bag.
0:20:56 > 0:21:00Add the lemon verbena oil and leave to marinate overnight.
0:21:00 > 0:21:06Raymond takes advantage of his professional kitchen, using a vacuum packer to speed up the process.
0:21:06 > 0:21:12All the air's being sucked out of the vacuum pack, and the apple is drinking the oil.
0:21:14 > 0:21:17After half an hour in the fridge, the salmon is cured.
0:21:19 > 0:21:23You can see the salt has made his magic work - drawn out some juices.
0:21:23 > 0:21:26And so in 30 minutes it's already much firmer.
0:21:26 > 0:21:32The curing processes release juices and intensify the salmon's flavour.
0:21:34 > 0:21:36Rinse, then pat the fish dry.
0:21:39 > 0:21:43I am now ready. ..It's not! Voila.
0:21:43 > 0:21:48Then cut into 150 gram portions.
0:21:48 > 0:21:53Heat olive oil and lemon verbena in a bain marie to 43 degrees centigrade.
0:21:55 > 0:22:00Add the salmon for 12 to 15 minutes, keeping the temperature constant throughout.
0:22:00 > 0:22:03What makes the magic in that dish is that the temperature
0:22:03 > 0:22:10will be just enough to separate the collagen holding the flakes of fish together.
0:22:10 > 0:22:12You don't know if it's raw, cooked.
0:22:12 > 0:22:17That texture and flavour, you get it at that particular temperature.
0:22:23 > 0:22:28OK, so the salmon is confit. It is warm and uncooked and raw.
0:22:28 > 0:22:32But the texture is so different from raw salmon. Completely different.
0:22:32 > 0:22:33OK, tres bien.
0:22:33 > 0:22:37To decorate the plate, use apple puree.
0:22:37 > 0:22:40Raymond is adding dandelion and sorrel leaves.
0:22:40 > 0:22:43I realise how lucky I am to have this wonderful garden.
0:22:43 > 0:22:49But in your own home you can use any salad such as rocket, Little Gem lettuce.
0:22:49 > 0:22:53Spoon on creme fraiche and apple jelly.
0:22:53 > 0:22:59Very easily made. Organic apple juice, a little bit of agar or gelatine leaves.
0:22:59 > 0:23:01A bit of lemon juice for sharpness.
0:23:01 > 0:23:04Then, what do we need?
0:23:04 > 0:23:10- Apple! Apples! Adam, can you give me my apples, please?- Here, Chef.
0:23:10 > 0:23:13You can see all the oil is gone.
0:23:13 > 0:23:16The juice is out and all the oil is in the apples.
0:23:16 > 0:23:20It looks like a peach. Of course, you want to know - how does it taste?
0:23:22 > 0:23:26Ah! Ah, that's it. That makes me very happy.
0:23:26 > 0:23:31It's such an incredible flavour. Really so fantastic!
0:23:31 > 0:23:34You can put them as you want to. Just like that, for example.
0:23:34 > 0:23:36To place somewhere here.
0:23:38 > 0:23:41Finish with a few drops of verbena oil.
0:23:41 > 0:23:44I think that's lovely just as it is. Bon appetit.
0:23:52 > 0:23:58- Bonsoir. Chef.- Hello.- Please join me. - Chef.- You are going to be my judge.
0:23:58 > 0:24:01OK, so have a nice big mouthful.
0:24:02 > 0:24:05You don't expect it to have such a soft...texture
0:24:05 > 0:24:07and quite a herby lemon flavour.
0:24:07 > 0:24:10- So...- Very nice.- Mmm-hmm. Out of ten?
0:24:10 > 0:24:14- Ah-ha!- I think it's ten. It's a very light dish.
0:24:14 > 0:24:18- A very....- Do you want a promotion?
0:24:18 > 0:24:19Emily, promotion?
0:24:19 > 0:24:21Well, of course, Chef!
0:24:27 > 0:24:29I think sugar. I think sugar, please!
0:24:29 > 0:24:32- Hello!- Chef? - Can we put icing sugar, please?
0:24:34 > 0:24:40Raymond's final dish is a light and creamy apple souffle, cooked in a buttered baked apple.
0:24:44 > 0:24:49To prepare the apples, scoop out the flesh of the fruit,
0:24:49 > 0:24:54brush the insides with calvados butter and bake for nine minutes.
0:24:54 > 0:24:57Then cool them in the fridge.
0:24:57 > 0:25:01All what we have left is to do a souffle.
0:25:01 > 0:25:03For the souffle, first make the base.
0:25:04 > 0:25:11OK, so it's very, very simple. Sugar, vanilla, milk, eggs, and flour.
0:25:11 > 0:25:17Simmer 170 millilitres of milk and a teaspoon of vanilla essence in a pan on a gentle heat.
0:25:17 > 0:25:18You need two egg yolk.
0:25:18 > 0:25:21In a bowl, separate two egg yolks.
0:25:21 > 0:25:24So keep your egg white for the souffle later.
0:25:24 > 0:25:26You add 20 gram of sugar, no more.
0:25:28 > 0:25:29You cream it.
0:25:31 > 0:25:33Add 30 grams of plain flour.
0:25:33 > 0:25:39It's like making concrete, the nicest concrete you have ever made, and you cannot go wrong.
0:25:39 > 0:25:41And it's so simple. It is truly simple.
0:25:41 > 0:25:47Pour the heated milk and vanilla slowly into the bowl while whisking to prevent lumps.
0:25:47 > 0:25:50Voila. At the moment, it's very thin.
0:25:50 > 0:25:53It needs to be thickened up with heat.
0:25:53 > 0:25:56Then pour the mix back into the pan and return to the hob.
0:25:56 > 0:26:01Because these lovely little bits of vanilla popping out. It's beautiful.
0:26:01 > 0:26:05And you can see so...so it is thickening a little bit.
0:26:07 > 0:26:12Voila. It's thickened, it's smooth, it's shiny, you know it's cooked.
0:26:12 > 0:26:16Raymond adds calvados for extra flavour.
0:26:16 > 0:26:22When the pastry cream has thickened, remove it from the direct heat and put it in a pan of warm water.
0:26:22 > 0:26:27It's very important for all souffle to have the pastry cream warm,
0:26:27 > 0:26:29because that does help to give an extra lift.
0:26:29 > 0:26:36Equally, to mix egg white to a cold pastry cream, good luck to you. It's very hard.
0:26:37 > 0:26:42Next, whisk five egg whites in a bowl, add a squeeze of lemon juice,
0:26:42 > 0:26:46then slowly add 55 grams
0:26:46 > 0:26:49of caster sugar, whisking all the time.
0:26:51 > 0:26:54We're just laughing about...
0:26:56 > 0:26:57Adam?
0:26:59 > 0:27:03Adam? Adam, can you do it a little quicker?
0:27:03 > 0:27:07I'm exhausted.
0:27:07 > 0:27:12I'm knackered. Absolutely knackered. I don't know why, but...
0:27:12 > 0:27:15More. Voila.
0:27:15 > 0:27:18OK, tres bien. Yeah, yeah.
0:27:18 > 0:27:20That's perfect.
0:27:20 > 0:27:26In a separate bowl, whisk a third of the egg whites into the pastry cream.
0:27:26 > 0:27:30Of course my base is warm enough. Quickly lighten my base. Tres bien.
0:27:30 > 0:27:34Gently fold in the rest of the egg whites.
0:27:34 > 0:27:37Don't over mix. That's a big mistake when you over mix.
0:27:37 > 0:27:41All the little bubbles of air go psh and all the lightness is going away.
0:27:43 > 0:27:46Apples, please! Could I have them, please?
0:27:46 > 0:27:48They cooled? Yeah.
0:27:48 > 0:27:53Remove the cooled apples from the fridge and spoon in the souffle mix,
0:27:53 > 0:27:55shaping the tops so they're round.
0:27:55 > 0:27:59A bit of icing sugar just to create a lovely crust on the top.
0:27:59 > 0:28:05Then place each souffle in the oven on a square of greaseproof paper to stop them sticking.
0:28:05 > 0:28:07Those will take about seven minutes.
0:28:14 > 0:28:17The sabayon has arrived!
0:28:17 > 0:28:21The apple souffle can be eaten on its own,
0:28:21 > 0:28:25but Raymond serves it on a layer of sabayon with caramelised apples,
0:28:25 > 0:28:28and adds a sorbet topped with an apple crisp.
0:28:35 > 0:28:39There's three main components of food which are crucial -
0:28:39 > 0:28:43the ingredients, the creativity and the people I share it with.
0:28:43 > 0:28:46Then food gets exciting.
0:28:48 > 0:28:51Taste it. Enjoy. Celebrate it.