Tom Kerridge More Sunday Lunch

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.