It's a match made in foodie heaven: the Michelin-starred chef Raymond Blanc paired with the earthy delights of London's Royal Botanic Garden at Kew.

In his book based on the BBC TV series, Kew on a Plate: Recipes, Horticulture and Heritage, Blanc makes the most of his relationship with this scientific organization. Started in 1759 as an herb garden, Kew has grown into a world-renowned collection of plants and excels in conservation and sustainable development. In 2014, Blanc collaborated with Kew to create a 300-acre walled kitchen garden – something not seen at Kew since Georgian times – planted with heritage varieties of fruits and vegetables.

"The kitchen garden project," he writes, "… is a testimony to the pleasures of fresh seasonal food … focusing on select heritage varieties … [and] contributing to conserving the all-important biodiversity." Here, Blanc offers a recipe for a delectable summer stew.

(Text extracted from Kew on a Plate with Raymond Blanc: Recipes, Horticulture and Heritage, published by Headline, Hachette Book Group Canada)

"For many years I've had a deep longing to create a form of risotto using barley, but as the Italians might tell me off, I decided to play safe and call this a stew. The spices add the complex notes – the heat should be gentle not overpowering. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots."

Click through for the recipe for Summer Stew.

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