Raymond Blanc shares his love of travel and embraces the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine he cooks a sensationally fresh flash-fired squid, with a fennel and rocket salad, and later a miso and harissa aubergine with cous cous. Plus, chef and good friend José Pizarro visits and indulges Raymond with an alfresco-worthy dish, pan-fried salted cod with chickpeas, white beans and spinach stew.
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