Tom Kerridge More Sunday Lunch

Tom shares his two-step method for serving rose-pink beef. In addition to this, Tom also prepares giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy to 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 shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes; for dessert, Tom makes an apricot pie with almond crumble.

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 venison pies; for dessert, Tom makes a pear and chocolate frangipane tart served with Chantilly cream.

Tom transforms his favourite Chinese dishes into a delicious Sunday feast featuring aromatic crispy duck served with pancakes and homemade plum sauce.