Raymond Blanc: How to Cook Well: BBQ and Grill

Raymond Blanc says that a good cook is one who understands the basic techniques of cooking. Now, after years of trial and error, he wants to help everyone cook well and become confident in the kitchen. In this episode he explains grilling, either on the stove or outside on the barbecue. Grilling cooks food on or over flames, glowing coals or hot bars. For Raymond it 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. A spatchcock chicken with celeriac remoulade is a mouth-watering dish that shows how flattening the chicken allows it to cook perfectly on the barbecue. A seabass is wrapped in banana leaves before placing it on the barbecue. The leaves protect the delicate fish while allowing the amazing smoky flavour to permeate the fish. For dessert, grilled fruit brochettes with coconut rice is a simple but delicious finale. episode 2