Tom Kerridge's Best Ever Dishes

Tom’s serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu – Tom likes to make proper hearty food for his guests that you can eat in your hands, packed full of flavour. To start, he transforms ordinary filled potato skins into extraordinary crispy stuffed skins filled with creamy Roquefort and salty pancetta.He visits Brixton market and discovers a place doing a roaring trade in slow cooked, barbecue style food. Tom loves this style of food and inspired by his visit he shows us how to make your own melt in the mouth pulled beef brisket. He gives coleslaw a bit of a kick, adding some unusual vegetables and dressing it in a hard core garlic mayo – the perfect side for his brisket dish. If he hadn’t been a chef, Tom always dreamed of being a fisherman and in this episode he gets his wish and goes mackerel fishing off the Cornish coast. This fish is a great alternative to burgers and sausages when you’re doing a barbecue for a crowd and Tom cooks up a fantastic mackerel recipe stuffed with flavours of the sea for the fishermen to tuck into. Every party needs something sweet and Tom’s chocolate tart is sensational. It’s pure indulgence on every level but best of all it’s a cheat’s version so is really easy to pull off. Please note, this version may differ slightly from the UKTX version.

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab and go food that puts a smile on people’s faces. He starts with a puff pastry pizza that saves on making pizza dough and is topped with delicious crispy beef. He cooks an upmarket version of the classic post pub takeaway -- the doner kebab. He swaps the usual lamb for duck, marinates it in Asian flavours and threads it on to lemongrass skewers for maximum flavour. Tom’s favourite takeaway treat from his childhood were doughnuts bought at the end of Weston Supermare pier. Doughnuts are currently making a comeback and Tom visits a stall in London’s Borough Market serving some of the best doughnuts he’s ever tasted. Inspired by his visit, Tom shows us how to make a grown-up doughnut stuffed with an innovative chocolate filling that tastes of Turkish delight. Tom loves a pasty and has come up with a twist on the traditional Cornish pasty by replacing meat for lovely smoked haddock. Lastly he serves up the ultimate takeaway treat – the burger; but he makes hamburgers made with real ham to feed some hungry crowds trackside at the dogs. Please note, this version may differ slightly from the UKTX version.

This episode is all about dishes for the weekend – when you've got a bit more time to enjoy being in the kitchen and cook yourself something extra special to share with family and friends. Tom turns an ordinary leg of lamb into an extraordinary dish by roasting it wrapped in branches of bay leaves to pack in extra flavour. He wants to shake up our Sunday sides so is salt baking garlic and lemon before stirring it through some wilted greens – way better than boring boiled broccoli. He visits a Malaysian supper club to find out the secrets of authentic Malay style satay. Inspired by the wonderful flavours he decides to fuse Asian and British cuisines by creating his own satay roast chicken. Not everyone gets time off at the weekend so he decides to cook a weekend brunch for a group of firefighters. An easy one to replicate at home – this is the Ultimate English Breakfast omelette cooked in one pan. And at the weekends, you've got to have a special pudding so Tom does his treacle tart with a few Tom twists to add texture and flavour that will make it a cut above any version you've tried before. Please note, this version may differ slightly from the UKTX version.

Tom believes that we should cook and eat good food no matter what day of the week it is. So he?s got some incredible dishes up his sleeve that are quick to make without compromising on flavour. These dishes are fuss free, like his lemon pepper chicken ? a whole meal in one pan that saves on the washing up. He shows us how to spice up traditional lamb chops by giving the Barnsley chop a North African twist and serving it with a courgette and feta salad with a rather unusual dressing. He wants to bring an old retro dinner back into fashion ? scampi and chips so shows us how to do a really tasty home made version with some fresh monkfish and a fantastic crispy batter. And for pudding, there an easy mid-week option ? a rice pudding that?s quite unlike any you?ll have tried before and it only takes half an hour to make. These dishes should definitely persuade you to leave those ready meals on the shelves. Please note, this version may differ slightly from the UKTX version.

Tom cooks dishes based on some of his favourites from his childhood. These dishes bring back many happy memories, full of flavours that he loves and that he’s improved on over the years. Dishes like chicken kiev that he brings bang up to date showing us a fantastic home- made version that’s almost as easy to make as it is to get out of a packet. There’s a corn on the cob dish with a burnt onion sauce to liven up this often overlooked but delicious side dish. Tom recreates his version of his mum’s sausage roast that he enjoyed growing up and visits a Gloucester old spot farm to find the best pork possible to use for his recipe. He cooks his version of a lasagne with a few twists you won’t have tried before that are guaranteed to pack in extra flavour. Lastly he visits his old school in an attempt to put an old fashioned pudding back on the menu. But how will his pineapple upside down cake go down with a group of hungry teenagers? Please note, this version may differ slightly from the UKTX version.

Tom believes that we all deserve a proper lunch and he’s not talking about soggy sandwiches and a packet of crisps. In this episode Tom shows us some great recipes for livening up your lunches and making them proper lush. First up its tomato soup done properly – made with fresh tomatoes and thickened with bread. There’s his twist on a classic ham and mushroom pie and then he makes a crispy duck salad with an Asian style dressing that will blow any chicken Caesar out of the water.He visits a steelworks in York to cook up the ultimate steak sandwich. The Pittsburgh black and blue steak was so named because the steelworkers would apparently cook their meat on the hot steel so it was black on the outside and blue on the inside. Tom wants to see if this really works cook and the hungry guys at the metal works certainly seem to think so as the steak sandwiches go down much better than their usual lunch options. For dessert Tom serves up a light muscovado cream topped with fruit that can be made up in advance and are perfect lunch time treat. Please note, this version may differ slightly from the UKTX version.