Chef Raymond celebrates the freshest summer greens. Beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan. Next a dish ideal for a warm summer's day - poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. The combination of crisp chicory, ripe pears and walnuts creates a flavour-packed salad perfectly paired with a rich, creamy Roquefort dressing. And to round off, an exquisite spinach ravioli encasing a perfectly poached quail's egg, accompanied by a light beurre blanc, earthy wild mushrooms and fragrant micro-herbs - delivered direct to Raymond's kitchen by specialist grower Richard Vine. Raymond also visits the Cotswolds to discover a nutty alternative to olive oil - beautifully golden, cold-pressed rapeseed oil.

• Raymond Blanc
• Sophie Grigson