Tom Kerridge makes a summer Sunday lunch inspired by flavours of holidays abroad. The menu includes barbecued chicken legs marinated in Middle Eastern spices.
It is springtime and Tom decides to celebrate it with his classic Sunday lunch dish, the roast lamb. The lamb is slow-cooked over layers of thinly sliced potatoes and is served with a side of cheesy broccoli gratin.
Tom puts a spin on an all-time favourite dish, fish and chips, by cooking a side of salmon in brown butter, served alongside triple-cooked chips.
Tom cooks the perfect roast pork while sharing a unique method for roasting potatoes and a different way to cook cabbage.
Tom decides to create 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.
For this Sunday lunch, Tom Kerridge prepares a rich, succulent beef stew, along with a celeriac and potato mash. For dessert, there is a fruit crumble with custard.
Tom Kerridge
Host
Richard Bowron
Producer
