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Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.

Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing.

Another of the cheaper fish available, pollock, is given a French twist with a sauce grenobloise made with capers, butter and lemon, all served on a base of creamy mash.

Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.

Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel.