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11 March 2010
Raymond Blanc's recipe for Cep Ravioli with sage and toasted nut butter is published on the Guardian's website.
To view the recipe, click here.
Raymond Blanc's new book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.
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Read RB's Le Blog for the catering profession on the Caterer website, by clicking here