0:00:02 > 0:00:06For the last 35 years, renowned chef, Raymond Blanc, has inspired the world with his cooking.
0:00:06 > 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 > 0:00:23Showing with a little effort...
0:00:23 > 0:00:24Food is so, so beautiful.
0:00:24 > 0:00:28..anyone can bring some joy to the dinner table.
0:00:28 > 0:00:32Even the most complicated dish is not impossible to make.
0:00:35 > 0:00:42On Kitchen Secrets, Raymond celebrates the season by unearthing his recipes for winter vegetables.
0:00:42 > 0:00:46Celebrate these wonderful root vegetables which are being dug up.
0:00:46 > 0:00:49From a healthy bowl of watercress soup...
0:00:49 > 0:00:52Oh, look at that.
0:00:52 > 0:00:56..to roasted wild duck accompanied by a rich celeriac puree...
0:00:56 > 0:01:00Wonderful. That celery flavour.
0:01:00 > 0:01:02..a simple lunchtime treat,
0:01:02 > 0:01:06beetroot salad served with hot smoked salmon...
0:01:06 > 0:01:09Look at that, amazing colours.
0:01:09 > 0:01:12..and the perfect vegetarian dinner party dish,
0:01:12 > 0:01:14a colourful winter vegetable salad.
0:01:14 > 0:01:17This is the dish that represents all that I believe in,
0:01:17 > 0:01:19the celebration of the seasons.
0:01:28 > 0:01:32In his Oxfordshire kitchen, Raymond and his team prepare for the day.
0:01:32 > 0:01:37OK, come on guys, Adam. When you look around,
0:01:37 > 0:01:41look at this amazing basket here. That is winter.
0:01:41 > 0:01:45Look, look at this amazing, beautiful potimarron,
0:01:45 > 0:01:50Muscat de Provence, the best pumpkin experience in the world.
0:01:50 > 0:01:54Look at how beautiful, it makes the best pumpkin soup ever.
0:01:56 > 0:01:59Raymond's first dish is a beetroot salad with flakes
0:01:59 > 0:02:02of hot smoked salmon and horseradish creme fraiche.
0:02:10 > 0:02:11Voila.
0:02:11 > 0:02:15Now we can start. I'm going to do a beetroot salad, OK?
0:02:15 > 0:02:19And if you want to you can add this wonderful hot smoked salmon.
0:02:19 > 0:02:23The difference between a smoked salmon and a hot smoked salmon
0:02:23 > 0:02:26is that one is cooked, the smoked salmon is only cured.
0:02:26 > 0:02:28As you can see it's cooked through.
0:02:28 > 0:02:32Oh, we love this flavour of smoking, it really...
0:02:32 > 0:02:33Mm!
0:02:33 > 0:02:37Raymond's using three different kinds of beetroot
0:02:37 > 0:02:42for colour and flavour, including a dark bull's blood variety.
0:02:42 > 0:02:43Look at these wonderful varieties.
0:02:43 > 0:02:47That's a golden one, that's a candy one, what a lovely name.
0:02:47 > 0:02:50Look at that. And look at that beautiful beetroot.
0:02:50 > 0:02:53So they are packed with flavours.
0:02:53 > 0:02:57So I'm going to steam them. So we can boil them or steam them in,
0:02:57 > 0:03:02of course, into a pressure cooker that will take only 20 minutes.
0:03:02 > 0:03:03Here it will take 40.
0:03:03 > 0:03:05Don't boil them to death, please?
0:03:05 > 0:03:08Just nice simmer, that will be fine
0:03:08 > 0:03:11so you keep the texture of your vegetable.
0:03:11 > 0:03:14Now there's very little to do but to wait, OK?
0:03:14 > 0:03:17While the beetroots steam, prepare the salmon.
0:03:20 > 0:03:23So now, I will just take a few flakes.
0:03:23 > 0:03:26What you need is about 50 grams per portion,
0:03:26 > 0:03:29so we just flake it up completely. Tres bien.
0:03:29 > 0:03:32Oh. S'il vous plait, Dan.
0:03:32 > 0:03:34Thank you.
0:03:34 > 0:03:37What I can do and that's purely optional,
0:03:37 > 0:03:41you can serve a little horseradish sauce on the side, should you wish.
0:03:41 > 0:03:45Mix 100 grams of creme fraiche, chopped dill...
0:03:45 > 0:03:48A little je ne sais quoi.
0:03:48 > 0:03:50..and grated fresh horseradish.
0:03:50 > 0:03:55One of my favourite lunchtime meals is roast beef and nice horseradish.
0:03:55 > 0:04:01Very boring, but I think a good man's Sunday lunch.
0:04:01 > 0:04:05Be careful. You can always add, you cannot take away. So taste.
0:04:09 > 0:04:12Hmm. The heat is nice. Lovely.
0:04:14 > 0:04:19After 40 minutes the beetroots are cooked and ready to be peeled.
0:04:19 > 0:04:25Lovely. Now I know all the flavours are present here, so I'm going to cool them down a bit.
0:04:26 > 0:04:29Look at that, amazing colours.
0:04:31 > 0:04:35Cut the beetroot and dress with extra virgin olive oil.
0:04:35 > 0:04:37That's when you use your very best extra virgin,
0:04:37 > 0:04:40not to cook, but for your dressing.
0:04:40 > 0:04:43That is absolutely heavenly.
0:04:43 > 0:04:46A good quality balsamic vinegar and thinly sliced shallot.
0:04:49 > 0:04:51A little bit of pepper.
0:04:51 > 0:04:53Not very much.
0:04:54 > 0:04:58And then all that you do is to stir it.
0:04:58 > 0:05:01Voila. OK, now we serve it.
0:05:04 > 0:05:06Fantastic colours.
0:05:06 > 0:05:08Flake over the hot smoked salmon.
0:05:10 > 0:05:13A tiny little bit of fresh dill, should you wish.
0:05:13 > 0:05:18Then of course you've got your creme fraiche with the horseradish sauce to serve on the side.
0:05:19 > 0:05:24It's a lovely simple dish, which is all about beetroot.
0:05:42 > 0:05:46Dan. A little bit of veg, a bay leaf as well.
0:05:46 > 0:05:50- OK and a clove, deux clove. - Yep. OK chef.
0:05:50 > 0:05:55Raymond's next dish is roast duck with celeriac puree and a blackberry sauce.
0:05:58 > 0:06:00The dish I'm going to cook today is of course wild duck
0:06:00 > 0:06:06with a celeriac puree and a blackberry sauce.
0:06:06 > 0:06:08So we've got two lovely little wild duck here.
0:06:08 > 0:06:11They're called mallard, OK?
0:06:11 > 0:06:15What I love about the duck, wonderful flesh, beautiful meat
0:06:15 > 0:06:19which melt, really melt in your mouth.
0:06:19 > 0:06:22Really it's not tough if you cook it well.
0:06:22 > 0:06:26If you murder it by over cooking it, well done,
0:06:26 > 0:06:29little bit less hurry because the muscles they fly all the time.
0:06:29 > 0:06:33The duck's legs take longer to cook than the breast,
0:06:33 > 0:06:37so before putting in the oven, cook leg-side down
0:06:37 > 0:06:38in duck fat for seven minutes.
0:06:40 > 0:06:45It's a lovely nice gentle seasoning. It's not aggressive, just right.
0:06:45 > 0:06:49You know just right. All this kitchen is already smelling
0:06:49 > 0:06:53of that beautiful sweet, slightly gamey flavour. Wonderful!
0:06:53 > 0:06:54TIMER BEEPS
0:06:54 > 0:06:57That is ready. Tres bien.
0:06:57 > 0:07:00And a nice colouration here.
0:07:00 > 0:07:02Once the skin on the legs has started to crisp,
0:07:02 > 0:07:05turn them over to cook on the other side for seven minutes.
0:07:05 > 0:07:07Very appetising.
0:07:07 > 0:07:09Gastric juices start to run.
0:07:09 > 0:07:12- Shame it's not 12 o'clock. - HE CHUCKLES
0:07:12 > 0:07:16When the legs are crisp, turn over onto the breast.
0:07:16 > 0:07:19I'm just now caramelising the breast, just for one minute.
0:07:22 > 0:07:25So now, these ducks are ready to go in the oven.
0:07:25 > 0:07:29180 degrees for ten minutes for medium rare.
0:07:29 > 0:07:3330 minutes for medium and for well done, well, as long as you want to.
0:07:39 > 0:07:44I'm going to show you now how to prepare a celeriac puree, which will accompany the wild duck.
0:07:44 > 0:07:50Grown for its root rather than its stalks and leaves, celeriac is a variety of celery.
0:07:50 > 0:07:53It's a perfect alternative to potatoes.
0:07:53 > 0:07:57Wonderful. That celery flavour.
0:07:57 > 0:08:01Nobody gives me a commis, so I've got to peel my own vegetables.
0:08:01 > 0:08:06You cannot do it up here, you need a small knife to go around.
0:08:06 > 0:08:10Once peeled, chop the celeriac into equal sized cubes.
0:08:10 > 0:08:12So they all cook in the same time. Voila.
0:08:14 > 0:08:18Poach the celeriac in milk with a pinch of salt.
0:08:20 > 0:08:21Tres bien.
0:08:21 > 0:08:24The gas here has gone off again.
0:08:24 > 0:08:25Argh!
0:08:27 > 0:08:28God!
0:08:30 > 0:08:32Sorry.
0:08:32 > 0:08:36I love it. I love it because everyone's involved.
0:08:36 > 0:08:37It's crazy!
0:08:37 > 0:08:40Simmer gently.
0:08:40 > 0:08:46Never any fast cooking because fast cooking overcooks the outside and doesn't cook the middle.
0:08:46 > 0:08:48So slowly, let the heat permeate.
0:08:48 > 0:08:52So now we have 20 minutes for ourselves where we can have a nice
0:08:52 > 0:08:56glass of water or maybe a little espresso. That would be very nice.
0:09:03 > 0:09:05The celeriac is ready.
0:09:07 > 0:09:12What is simmering away is the moisture, I don't want too much moisture, OK?
0:09:12 > 0:09:17So I'm going to let it simmer away for five minutes. Go away.
0:09:17 > 0:09:22Of course you can do that puree in advance and reheat it,
0:09:22 > 0:09:25unlike mashed potato, which cannot be reheated.
0:09:25 > 0:09:30This one does because all the starch is good, less sticky, much smoother.
0:09:32 > 0:09:35After the steam has gone, puree the cubes in a liquidiser.
0:09:35 > 0:09:37We're going to use a bit of the milk here.
0:09:46 > 0:09:50Tres bien. Very smooth. Lovely flavour. It is so,
0:09:50 > 0:09:52so well worth the effort.
0:09:54 > 0:09:58- Having added a squeeze of lemon juice...- There's 40 grams here.
0:09:58 > 0:10:00..Raymond makes a beurre noisette -
0:10:00 > 0:10:04a browned nutty tasting butter to enrich the pureed celeriac.
0:10:04 > 0:10:08We'll bring the butter to a temperature which gives a lovely colouration
0:10:08 > 0:10:11and I want that butter to go a slightly hazel look.
0:10:13 > 0:10:15Tres bien.
0:10:15 > 0:10:17And now it's about to happen.
0:10:17 > 0:10:19Ooh, delicious.
0:10:19 > 0:10:21Look at that, that's perfect.
0:10:23 > 0:10:28Now voila, we've got a nice colour here, you can see it here, you see?
0:10:28 > 0:10:31That is lovely, just very simple and lovely.
0:10:33 > 0:10:39Alongside the roast duck and celeriac, Raymond's serving a blackberry sauce.
0:10:39 > 0:10:43It's a lovely sauce, which you can easily make in your own home very simply.
0:10:43 > 0:10:45A little bit of clove,
0:10:45 > 0:10:47a bit of juniper berry.
0:10:47 > 0:10:50Spice up blackberries with a simple marinade.
0:10:50 > 0:10:54So with my clove, one single clove, two juniper berries,
0:10:54 > 0:10:58tiny bit of bay leaf and a sprig of thyme.
0:10:58 > 0:11:02A dash of sugar and it takes on all of those flavours and believe me,
0:11:02 > 0:11:06that process will make that blackberry taste at least three times better.
0:11:06 > 0:11:09Maybe four times, I've never been a good mathematician.
0:11:09 > 0:11:12Fry sliced shallot and field mushrooms in butter.
0:11:12 > 0:11:16Blend them a little bit, just for one minute.
0:11:16 > 0:11:18Add 100 mls of ruby port...
0:11:20 > 0:11:23..and the same amount of red wine.
0:11:24 > 0:11:26Now I can add the blackberries.
0:11:31 > 0:11:33A pinch of salt only. Remember,
0:11:33 > 0:11:36there's quite a lot of spice here, you don't need very much salt.
0:11:38 > 0:11:40That process
0:11:40 > 0:11:42takes about ten minutes.
0:11:44 > 0:11:49When the sauce has simmered gently for ten minutes, puree in a liquidiser...
0:11:49 > 0:11:52It's like a richer mulled wine.
0:11:53 > 0:11:54Voila.
0:11:54 > 0:11:56..and press through a sieve.
0:11:58 > 0:12:00I think that's going to be rather lovely.
0:12:03 > 0:12:08After 12 minutes in the oven, the duck is ready.
0:12:08 > 0:12:12- Tres bien.- Raymond props up the ducks to rest for ten minutes.
0:12:12 > 0:12:17This relaxes the meat so it releases its juices becoming succulent.
0:12:17 > 0:12:20Adam, please, I need my fork, my small fork.
0:12:20 > 0:12:24Where's my small fork? Bring me back all the time the stuff I'm using. Thank you.
0:12:26 > 0:12:29So now we are really ready to carve.
0:12:31 > 0:12:34Open it up. Voila.
0:12:34 > 0:12:36Guy is joining me.
0:12:36 > 0:12:39We have worked together for a long, long time now
0:12:39 > 0:12:42and I'm going to make him taste the dish.
0:12:43 > 0:12:46Raymond serves slices of duck with the blackberry sauce.
0:12:46 > 0:12:48Voila, the sauce, go ahead.
0:12:50 > 0:12:53Adam, have you got a few crisps, please?
0:12:53 > 0:12:59A garnish of deep fried parsnip ribbons and a helping of the celeriac puree.
0:12:59 > 0:13:01Voila. Bon appetite.
0:13:15 > 0:13:17The cooking is nice, it's not too pink.
0:13:19 > 0:13:22It's lovely.
0:13:22 > 0:13:23It works well.
0:13:26 > 0:13:28I like that.
0:13:28 > 0:13:31If I had that at home I would be very happy, I'd be a happy guy.
0:13:31 > 0:13:35- You're a happy boy, OK?- Yeah. - So would I. I think so.
0:13:47 > 0:13:50One vegetable enjoying a renaissance is watercress.
0:13:52 > 0:13:58Long hailed as a super food, it is low in calories, fat free and packed with vitamins and minerals.
0:14:00 > 0:14:03Raymond has come to Alresford in Hampshire to meet Tom Amery,
0:14:03 > 0:14:06who's worked in the watercress business for ten years.
0:14:06 > 0:14:08- Good morning to you, Tom. - Good morning Raymond.
0:14:08 > 0:14:11- Welcome to the Watercress Company. - Thank you very much.
0:14:11 > 0:14:17Watercress needs cool flowing water to grow and the spring water that comes into Hampshire
0:14:17 > 0:14:22from the surrounding chalk downs provides the perfect conditions.
0:14:22 > 0:14:25- Is it OK to walk on the watercress? - It's fine, yeah, we do...
0:14:25 > 0:14:29- Crush it down. I can hear it, you know, screaming.- Screeching away.
0:14:29 > 0:14:33It's amazing how resilient the crop is Raymond, it will stand up again.
0:14:33 > 0:14:37I didn't have my breakfast, my croissant and my pain au chocolat
0:14:37 > 0:14:40this morning, so I will have bit of watercress. Is OK?
0:14:40 > 0:14:45- Absolutely. You're at the right place, Raymond.- You know apparently in London, it's what I've read OK,
0:14:45 > 0:14:52I don't know if it's true or false, but apparently watercress was sold by street vendors.
0:14:52 > 0:14:57- Absolutely. - In 1800 or so, people would eat it like an ice cream, like that.
0:14:57 > 0:14:59I'll take over while you eat that.
0:14:59 > 0:15:03- True or false?- It's absolutely true. Historically people would consume it daily.
0:15:03 > 0:15:08A lot of it goes back to the medicinal and health benefits of watercress.
0:15:08 > 0:15:10I love watercress, OK.
0:15:10 > 0:15:12I use it in many ways.
0:15:12 > 0:15:16Not just meaningless garnishes but in my food, which is a herb puree or soups.
0:15:16 > 0:15:20There's so many wonderful ways to use it because it is very bittery,
0:15:20 > 0:15:24very strong flavours, packed with mustardy flavours, pepperiness and so on.
0:15:24 > 0:15:26It is absolutely delicious.
0:15:29 > 0:15:34The watercress harvest is cut low to the ground, keeping the stalk as long as possible.
0:15:35 > 0:15:38- Have you see the cool trick here? - Yeah.
0:15:40 > 0:15:43You've seen it in operation, I think it's time you had a go yourself.
0:15:43 > 0:15:49Well, if you trust a Frenchman that Frenchman is now going to break your machine, would be personally great.
0:15:49 > 0:15:52That's it.
0:15:52 > 0:15:56- That's right. We're going to spin you round.- OK. I'm spinning, OK?
0:15:59 > 0:16:01- That's good, Raymond.
0:16:01 > 0:16:06I'm cutting the heads off watercress The Frenchman is very good at that.
0:16:07 > 0:16:10Right, let's go and have a look at what we've done.
0:16:10 > 0:16:13I prefer my motorcar.
0:16:13 > 0:16:16We've left a fair bit behind.
0:16:16 > 0:16:18- well it's the first time. - On the whole that's pretty good.
0:16:18 > 0:16:22At least I didn't destroy your crop. Have I got a job?
0:16:22 > 0:16:26- You certainly have.- That's very surprising. Very surprising.
0:16:38 > 0:16:42So you taste, always taste. The head, I've just put watercress in my mouth, so have you.
0:16:42 > 0:16:44Here.
0:16:48 > 0:16:51In the kitchen, watercress soup is on the menu.
0:16:51 > 0:16:54Served with a swirl of creme fraiche.
0:16:59 > 0:17:05Watercress should have a much bigger place in our culinary repertoire than to be a simple garnish.
0:17:05 > 0:17:08The first thing that you should do when you make this soup,
0:17:08 > 0:17:12you run into your kitchen, you boil your water.
0:17:12 > 0:17:14Before switching on the lights, you boil your water.
0:17:14 > 0:17:18Adam, 20 grams of butter, please?
0:17:18 > 0:17:20- Oui.- 20 grams of butter. 20.
0:17:20 > 0:17:23Oh. The only fat that's going to go in that soup, OK?
0:17:23 > 0:17:26And I've got an onion. A white onion, but you could use
0:17:26 > 0:17:30obviously a different onion, but that one is sweeter.
0:17:30 > 0:17:34Lovely onions, very, very sweet and all what you need is about that.
0:17:34 > 0:17:37Finely slice onion and stir it into melted butter.
0:17:40 > 0:17:45Add sliced garlic and cook on a low heat until softened.
0:17:45 > 0:17:52So my water's boiling, my watercress is here, my spinach is here.
0:17:52 > 0:17:54Spinach is purely optional.
0:17:54 > 0:17:58It's to just round up a bit of flavour of the watercress,
0:17:58 > 0:18:01but if you truly love watercress just don't put the spinach.
0:18:01 > 0:18:04Now I'm going to add all of the watercress in here.
0:18:04 > 0:18:08Sorry it's too much, guys, it's too much. I'm in trouble.
0:18:08 > 0:18:11Maybe use a larger pan would be better.
0:18:11 > 0:18:16I cannot do a soup into a shallow plate when we need about two kilograms of this.
0:18:16 > 0:18:18Sorry. Adam, butter, please?
0:18:19 > 0:18:25In a LARGE pan add 300 grams of watercress to the sweated onion and garlic.
0:18:28 > 0:18:31That's going to look a lot. You can see - looks like a mountain of watercress
0:18:31 > 0:18:34but actually it's going to wilt down like spinach.
0:18:34 > 0:18:38It looks a lot then you go to a miserable little, not quite like that, but...
0:18:40 > 0:18:46Tres bien. I'm adding my salt, only about six gram of salt, that's all that you need.
0:18:46 > 0:18:48After a 30 second burst of heat...
0:18:48 > 0:18:51Now I add my spinach.
0:18:51 > 0:18:53..add 100 grams of spinach.
0:18:53 > 0:18:57Voila. So it's a great little soup because you can do it really in so little time.
0:18:57 > 0:19:01You can omit the onions if you don't want to. If you want to make it
0:19:01 > 0:19:05really simple remove the garlic, remove the onions, just have water and watercress.
0:19:05 > 0:19:08It will still be, I can assure you, completely delicious.
0:19:08 > 0:19:11Now we're going to add the boiling water.
0:19:11 > 0:19:14As soon as the leaves have wilted down, add half a litre
0:19:14 > 0:19:19of boiling water and leave to simmer for just two minutes.
0:19:19 > 0:19:23Voila. So now it's boiling up and we can get my ice.
0:19:23 > 0:19:27Adam, could I have the ice please. Thank you very much.
0:19:27 > 0:19:28Thank you Adam, merci beaucoup.
0:19:28 > 0:19:32And then I'm going to stop the cooking with ice.
0:19:34 > 0:19:37Completely. And that's a little secret so you
0:19:37 > 0:19:42can retain the flavour, the colour, the textures and all the nutrients.
0:19:42 > 0:19:43You win all the way.
0:19:46 > 0:19:51It looks a watery mess, it's not the most appetising thing now, but you wait later.
0:19:51 > 0:19:54Puree the soup in a blender.
0:19:54 > 0:19:57Look at that lovely watercress, all wilted down.
0:19:57 > 0:20:01That's really a bowl of health, the most delicious simple soup.
0:20:01 > 0:20:07So it's a serious amount of soup here, you can do that for eight friends at least.
0:20:07 > 0:20:08Voila, you press that.
0:20:13 > 0:20:16Voila.
0:20:16 > 0:20:21Now I've got my soup for my many friends.
0:20:21 > 0:20:23Put that away here.
0:20:23 > 0:20:28- BLENDER WHIRRS - Oh! Interesting!
0:20:28 > 0:20:31When ready to serve, reheat until simmering,
0:20:31 > 0:20:33being careful not to boil.
0:20:33 > 0:20:34I want it piping hot.
0:20:38 > 0:20:39Yes! Oh, my God.
0:20:39 > 0:20:41We've got a lovely soup here.
0:20:44 > 0:20:48I love to see a nice big bowl of soup in the middle of a table.
0:20:48 > 0:20:53To me it's so symbolic of family, of home, of a special moment together.
0:20:55 > 0:20:59Then finish the soup with a swirl of creme fraiche.
0:20:59 > 0:21:04Merci. Oh, look at that, oh. Mm.
0:21:04 > 0:21:06I think creme fraiche is to die for.
0:21:09 > 0:21:11Oh, look at that.
0:21:12 > 0:21:14That's enough.
0:21:14 > 0:21:17Bon appetite.
0:21:37 > 0:21:41I've got my beetroot already done which is brilliant, fantastic.
0:21:41 > 0:21:44They're marinating nicely here. Now serve them tepid.
0:21:44 > 0:21:48Write that down on the recipe - serve tepid. To be served tepid.
0:21:53 > 0:21:59Raymond's final dish is a celebration of seasonal vegetables, a winter salad.
0:22:01 > 0:22:05Steamed beetroot sits atop pumpkin puree,
0:22:05 > 0:22:09garnished with sauteed mushrooms and pan fried mini pumpkin,
0:22:09 > 0:22:11all drizzled with red wine essence.
0:22:13 > 0:22:17It's a beautiful dish really just for a lovely winter day.
0:22:17 > 0:22:22It celebrates these wonderful vegetables which are being so underused.
0:22:22 > 0:22:25Ooh. I'm going to use all that, OK?
0:22:25 > 0:22:29This variety is called Muscat de Provence.
0:22:29 > 0:22:31She's the mother of all pumpkins.
0:22:31 > 0:22:35Of course I get excited when I see this amazing produce. As a cook,
0:22:35 > 0:22:42I know I translate into taste. OK, so now let's cut it.
0:22:42 > 0:22:44Voila. Look at that.
0:22:44 > 0:22:48The colour of the flesh tells me that you've got a very ripe pumpkin here.
0:22:48 > 0:22:53Now, I'll move this beautiful treasure aside here.
0:22:54 > 0:22:58Chunks of peeled pumpkin will make up two elements of the dish.
0:22:59 > 0:23:01Voila.
0:23:01 > 0:23:05Circles of pumpkin cut with a pastry cutter will be fried until golden.
0:23:08 > 0:23:12So you've got a nice little pumpkin, mini pumpkin so to speak.
0:23:12 > 0:23:17And from the trimmings, Raymond will make a pumpkin puree.
0:23:17 > 0:23:21Put the pumpkin trimmings in olive oil for five minutes.
0:23:21 > 0:23:23Put this in here. Oui.
0:23:27 > 0:23:31That's flavour. What I'm extracting here is flavour.
0:23:31 > 0:23:35The right smell already tells you exactly where we are, OK?
0:23:37 > 0:23:40Cover and leave to soften on a gentle heat for ten minutes.
0:23:40 > 0:23:43Meanwhile, pan fry the pumpkin circles.
0:23:44 > 0:23:49Very simple here, I want to brown them on one side to a lovely colour
0:23:49 > 0:23:53and then I will turn them around and finish them off in the oven.
0:23:53 > 0:23:57The pumpkin is better to overcook it than undercook it
0:23:57 > 0:24:03because you get the flavour through cooking, so if you undercook it, it's not very nice.
0:24:07 > 0:24:09Now you've got the right colour.
0:24:09 > 0:24:12It's not beige like English cuisine of of the 70s.
0:24:12 > 0:24:15It's really appetising, it's dark, it's alive.
0:24:15 > 0:24:19Season the pumpkin circles and put them in the oven
0:24:19 > 0:24:22for seven minutes at 170 degrees centigrade.
0:24:24 > 0:24:27Once the pumpkin trimmings have softened...
0:24:27 > 0:24:29Oh! The hot pumpkin!
0:24:29 > 0:24:33..liquidise to make a puree.
0:24:33 > 0:24:36That one is just right. No added liquid, just as it is.
0:24:36 > 0:24:40Salt, pepper, dash of lemon juice and puree.
0:24:43 > 0:24:46We've got a very fine puree here. Just lovely.
0:24:46 > 0:24:51Add olive oil and for a nutty flavour, a dash of hazelnut oil.
0:24:51 > 0:24:53Oh. What a lovely smell.
0:24:53 > 0:24:59I have got my pumpkin puree here, which is ready, just still warm.
0:24:59 > 0:25:02On top of the puree will be bite size pieces of beetroot.
0:25:03 > 0:25:09Raymond has already steamed the beetroot and marinated it in olive oil and balsamic vinegar.
0:25:09 > 0:25:11Now he reheats to develop the flavour.
0:25:13 > 0:25:19- Adam, where are the small leaves? - They're here, Chef.
0:25:19 > 0:25:22Then afterwards it's up to you what you want to add.
0:25:22 > 0:25:26I've found some lovely little wild mushrooms, lots of wild mushrooms,
0:25:26 > 0:25:29girolle, chanterelle and black trumpets.
0:25:29 > 0:25:31Raymond sautes beetroot leaves...
0:25:31 > 0:25:35- Oh, pardon.- ..and mushrooms
0:25:35 > 0:25:38with a squeeze of lemon juice.
0:25:40 > 0:25:43OK. So now I'll add the girolle. Tres bien.
0:25:50 > 0:25:57The sauce, which will be drizzled over the dish, is a reduction or essence of red wine and ruby port.
0:25:57 > 0:26:00And I'm using the port to cut the harshness of the wine.
0:26:00 > 0:26:01The pan is hot.
0:26:03 > 0:26:07Add 100 mls of port into a hot frying pan.
0:26:08 > 0:26:10When it is reduced by half,
0:26:10 > 0:26:14add the same amount of red wine and star anise.
0:26:14 > 0:26:17Just that much.
0:26:20 > 0:26:23That will set up the pumpkin beautifully.
0:26:23 > 0:26:28When the essence is reduced to a syrupy consistency, leave it to cool.
0:26:28 > 0:26:32Look at that beautiful colour. That flavour will be
0:26:32 > 0:26:36really stunning, too, and now with my little essence here.
0:26:36 > 0:26:39We are now ready to serve the dish.
0:26:40 > 0:26:42First, pumpkin puree.
0:26:42 > 0:26:46Tres bien, very simple. The beetroot leaves, a few beetroot leaves,
0:26:46 > 0:26:49I'm going to add for a nice chew. OK?
0:26:52 > 0:26:54This is wonderful beets.
0:26:57 > 0:27:00Then add your cooked pumpkin circles.
0:27:00 > 0:27:02OK, so lovely.
0:27:02 > 0:27:04Next the warmed marinated beetroot.
0:27:04 > 0:27:08They're a bit on the hot side but you can cool them down on the dish, OK.
0:27:08 > 0:27:09Tres bien. Oh, so lovely.
0:27:14 > 0:27:16Then the sauteed mushrooms.
0:27:19 > 0:27:21And the dish is ready.
0:27:21 > 0:27:25You can make it as simple or as complicated as you want to.
0:27:25 > 0:27:30Raymond tops off the salad with crunchy parsnip ribbons...
0:27:30 > 0:27:33You can either dry them in the oven, OK, or deep fry them.
0:27:33 > 0:27:36..and deep fried sage leaves.
0:27:36 > 0:27:40A burst of little flavours, of sage. Look at that.
0:27:41 > 0:27:43It breaks like glass.
0:27:43 > 0:27:47Finally, drizzle the salad with the port and red wine essence.
0:27:47 > 0:27:49This is the dish that represents all that I believe in -
0:27:49 > 0:27:52the celebrations of the seasons.
0:28:05 > 0:28:09- Carl. There it is. For you, sir. - Thank you.- So let's taste it.
0:28:09 > 0:28:11Colourful.
0:28:13 > 0:28:17- The pumpkin's really nice. - Are you paying me a compliment, Monsieur Carl?
0:28:17 > 0:28:19- I am.- Which beetroot do you prefer the most?
0:28:19 > 0:28:23The ones we've been trying at the moment, I'd say the gold one, or the candy have been good.
0:28:23 > 0:28:25What a great dish.
0:28:26 > 0:28:28I think another satisfied customer.
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