Raymond Blanc served up a tasty poule au pot (rustic French chicken soup) and a Asian vermicelli soup on Raymond Blanc’s Royal Kitchen Gardens.

The ingredients for the poule au pot include: 3L cold water, 4 chicken legs with thighs, salt, black pepper corns, 3 bay leaves, onion, leeks, celery, turnip and carrots.

For the Asian vermicelli soup: stock from the poule au pot soup, vermicelli rice noodles, cabbage leaves, roughly chopped, chilli pepper, chopped, garlic, finely chopped, coriander, chopped, spring onion, chopped, dried mushrooms and soy sauce.

See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.