Comte Cheese and Chard Tart by Raymond Blanc "This dish is a tribute to the magnificent region of France where I come from. Comté is one of the finest cheeses in the world and it can be used in so many dishes." - Raymond Blanc MBE - TV Chef & Author Show Recipe
Ricotta Agnolotti, Pumpkin Purée And Ceps by Raymond Blanc This beautiful dish reminds me of my childhood; those crisp autumn mornings when my father would take me foraging for mushrooms in the woods. The agnolotti with its creamy ricotta filling provides a lovely acidic burst which goes so well with the pumpkin purée and sautéed ceps. This dish is a true celebration of autumn. Show Recipe