Tom Kerridge's Sunday Lunch - Episode Guide

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 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 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 shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he 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 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.

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.