大象传媒

Celebrated chef Raymond Blanc welcomes viewers into his Oxfordshire kitchen as he prepares his recipes for the biggest meal of the year. This Christmas, he is creating a feast for friends and family, full of Gallic flavour, but generously dusted with a frosting of British tradition.

Golden goose takes centre stage, served with perfectly ruffled roast potatoes, chestnut stuffing and an intense orange sauce. A simple but elegant seafood chowder and a spectacular platter of Cornish shellfish with homemade mayonnaise would certainly grace the finest tables of France. And to finish, Raymond shares a true French tradition in a galette des rois - layers of puff pastry, almond cream, caramelised pears and a little surprise - a great dessert throughout the festive season.

For Raymond, Christmas wouldn't be Christmas without chestnuts in all their forms. He makes a sumptuous buche de noel - yule log - frozen chestnut parfait decorated to perfection. It is the ideal dish to prepare in advance for a stress-free Christmas feast.

Along the way, Raymond visits Cornwall for oysters, Hampshire for chestnuts and the Camel Valley in the south west for a prize-winning bottle of bubbles. So sit back, pour yourself a glass and prepare to be inspired by Raymond Blanc's Christmas Feast.