RAYMOND Blanc isn't afraid to get his hands dirty in the garden. The green-fingered chef says it runs in the family.

For his father was a keen gardener, and Raymond and his four siblings would often be digging soil and harvesting food for his mother to cook, bottle or pickle to store for the cold winter months.

His culinary big break came when, after moving to England in 1972 to work as a waiter, the eatery's chef fell ill, and he ended up being required to take over in the kitchen.

By 1984, the two-Michelin starred chef had opened hotel and restaurant Belmond Le Manoir aux Quat'Saisons in Oxfordshire.

"The first thing I did at Le Manoir was create an immense garden. Before I even considered the foundations or the roof, I did the garden," he says.

Raymond's passion for gardens hasn't abated, and he can currently be seen on the BBC Two series Kew On A Plate. The show - which also has an accompanying book of the same name - sees Blanc help create a sumptuous fruit and vegetable garden on the site of what was once Queen Victoria's royal kitchen garden at Kew.

"This programme doesn't try to educate, it wants to share knowledge," he explains.

"I wish we could tell the whole world about the importance of eating well, and fresh food. The fresher your food is, the more nutrients it has."

Here are three Kew On A Plate recipes to try at home.

:: NEW POTATO AND CHORIZO TORTILLA

(Serves 4 -6)

400g Jersey Royal potatoes, quartered

1 onion, diced

1 garlic clove, finely chopped

3tbsp olive oil

2 bay leaves

1 thyme sprig

1 rosemary sprig

Pinch of Espelette pepper or smoked paprika

Pinch of sea salt

120g chorizo, cut into small dice

15g flat-leaf parsley, finely chopped

80g spinach, chopped

8 eggs, whisked

Preheat the oven to 170C/Gas 3.5.

In a medium saute pan with a lid, over a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaves, thyme, rosemary, Espelette pepper or smoked paprika and salt for 13-15 minutes. Stir regularly to avoid any colouring.

Add the chorizo and continue to sweat for five minutes with the lid on so the flavours mingle. Finally, add the parsley and spinach and stir them into the vegetables for 30 seconds, then remove from the heat, add the eggs and stir everything together until evenly mixed.

Pour the egg mixture into a 20cm non-stick ovenproof frying pan and place in the oven for 15 minutes. Once cooked, remove from the oven and leave to rest for five minutes before turning out on to a board or a large serving dish. Using a serrated knife, cut the omelette into four to six wedge-shaped slices and serve warm.

:: FRENCH ONION SOUP

(Serves 4)

For the soup:

2tbsp plain flour

60g unsalted butter

1kg Rose de Roscoff onions or white onions, cut into 3mm slices

2tsp sea salt

2 pinches freshly ground black pepper

200ml dry white wine, boiled for 30 seconds

1.5L cold water (or brown chicken stock, if you prefer a richer soup)

1tsp caster sugar (optional)

For the croutons:

12 x 1cm-slices of baguette

150g Comte cheese (ideally two-year-old), grated

Preheat the oven to 170C/Gas 3.5.

For the soup, put the flour into a small baking tin and toast in the oven for 30 minutes. Toasting the flour cooks the starch and develops a nutty flavour, which will add another layer of flavour to your soup.

On a high heat, in a large, non-stick saucepan, melt the butter without letting it brown. Add the onions and soften for five minutes, stirring frequently. Season with the salt and pepper.

Continue cooking the onions for 20-30 minutes to achieve an even, rich brown colour. Stir every two to three minutes and make sure you scrape any caramelised bits of onion from the base of the pan to prevent burning and achieve an even colour.

Once the onions are the desired colour, stir in the toasted flour and mix thoroughly to absorb all the juices. Gradually stir in the white wine, and one-third of the cold water and whisk to prevent lumps forming. Bring to the boil, add the remaining water and simmer for five minutes. Taste and correct the seasoning, adding the sugar if required.

To make the croutons, heat your grill on a high setting. Arrange the baguette slices on a baking tray and toast on one side for three to four minutes, until lightly golden.

To serve, divide the soup between serving bowls, top with croutons, toasted side up, and sprinkle over the grated Comte.

:: CARROT CAKE

(Makes 2 loaves)

For the carrot cake:

300g light brown sugar

3 medium eggs

100g marzipan

1tsp vanilla puree or good-quality vanilla extract

300ml sunflower oil

300g plain flour, sifted

1tsp bicarbonate of soda

1tsp baking powder

1/2tsp sea salt

1tsp ground cinnamon

1tsp ground ginger

100g sultanas

300g carrots, grated

For the icing and topping (optional):

75g cream cheese

25g unsalted butter, softened

75g icing sugar

30g pecan nuts/walnuts, toasted, to decorate

Preheat the oven to 170C/Gas 3.5. Line two 26 x 9 x 8cm terrine moulds, or 900g loaf tins, with baking parchment, leaving an overhang of paper.

Prepare the cake batter. In a food mixer on a medium speed, whisk together the sugar, eggs, marzipan and vanilla puree or extract for about four minutes, until smooth and light. Continue mixing and pour in the sunflower oil in a steady stream.

Mix together the flour, bicarbonate of soda, baking powder, salt and spices and sift. Fold into the wet mixture until fully incorporated. Lastly, fold in the sultanas and carrot, then pour the mixture into your lined terrine moulds or tins.

Bake the carrot cakes in the oven for 45 minutes. To check if the cakes are cooked, insert a sharp paring knife into each and touch it to your lips; it should feel hot. For greater accuracy, insert a probe into the centre of the cake - it should read 76-82C. At this temperature, all the ingredients will be cooked through.

Remove the cakes from the oven, take them out of the moulds and leave to cool on a cooling rack. It is important to turn them out of their moulds immediately so that they don't steam inside the moulds. Of course, the cake can be eaten just as it is, but for more of a celebration, ice it.

To make the icing, briskly beat the cream cheese, butter and icing sugar together in a large mixing bowl. Once the cakes are completely cool, use a palette knife to spread the icing on top of each loaf and finish by scattering over a few whole toasted pecan nuts or walnuts.

:: Kew On A Plate With Raymond Blanc: Recipes, Horticulture And Heritage is published in hardback by Headline Books, priced £25. Available now. Catch the final episode of Kew On A Plate on BBC Two on Monday, April 6