Tom Kerridge's Proper Pub Food

Tom cooks a shoulder of lamb with pommes boulangere, perfect for a Sunday roast. He also visits his local brewery to find a beer for his mussels cooked in ale, and cooks outdoors for hordes of hungry drinkers at the brewery's busy barbecue night.

Tom cooks southern fried chicken-in-a-basket, a barbecued maple cake, beef short ribs, and grilled mackerel, pollack and lobster, as he pays homage to the perfect pub-garden meal.

Tom prepares roast duck, fried oyster fritters, spiced monkfish and a gin and tonic granita as he explores food for a special occasion that is both decadent and easy to make.

Pub snacks have had a bit of a revival in recent years, and with good reason. Tom loves old-school classics like pickled eggs, spicy nuts and pork scratchings, and shows how easy it is to whip up all three at home. They are the perfect beer snacks and he tests them on some real ale drinkers at a lively micropub in Kent.

Tom cooks two roast dinners that are a bit different to the average Sunday lunch. First up is the British tradition of roast beef. He also gives some valuable tips on how to get roast potatoes crispy and yorkshire puds light and fluffy. For those looking for a Sunday lunch without meat, Tom has got a fishy take on beef wellington: turbot wrapped in puff pastry.

Tom Kerridge cooks dishes that are great for the family, many inspired by the food he loved to eat growing up. He shows how to turn a humble omelette into an awesome meal with smoked haddock, parmesan cheese and topped with a luscious creamy glaze.