Tom Kerridge begins the series by making a summer Sunday lunch inspired by the flavours of holidays abroad.
Tom spices it up with a Mexican street food inspired Sunday lunch. He slow cooks a smoky beef brisket with homemade mini tortillas. For pudding he makes churros with a hot chocolate dipping sauce.
Tom celebrates spring with a Sunday lunch classic: roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin
Tom brings an all-time favourite dish to his Sunday table: fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips
Tom gives a masterclass on how to make perfect roast pork. He shares his surprising method for roasting potatoes, and a novel way to cook cabbage
Tom creates an Italian-style baked pasta dish for vegetarians and meat-lovers. He serves garlic bread, radicchio and spinach salad, and a lemon and rosemary polenta cake
A rich, succulent beef stew is the centrepiece of Tom's cosy Sunday lunch. Also on the menu is a celeriac and potato mash and a delicious fruit crumble with custard
Tom switches things up with delicious Indian-inspired dishes. On the menu are butter chicken curry, homemade naan, pea pilau rice and mango-topped pavlovas
Tom shares his recipes for his favourite meal of the year – Christmas Dinner! The menu features roast turkey with all the trimmings, including pork and black pudding stuffing.
Tom serves up a meat-free festive feast for friends and family. Dishes include a puff pastry parcel, crispy potato cakes, red cabbage, cauliflower cheese and his ultimate gravy.
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
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.
Tom shows us a fast and flavoursome method for serving perfect roast lamb.
Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.
Tom shares his step-by-step method for creating mouth-watering venison pies with mash. 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.
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.
