Tom Kerridge's Sunday Lunch

Tom Kerridge makes a summer Sunday lunch inspired by flavours of holidays abroad. The menu includes barbecued chicken legs marinated in Middle Eastern spices.

Tom spices it up with a Mexican street food-inspired Sunday lunch. He makes an irresistible slow-cooked beef brisket with spicy tomato rice, and churros for dessert.

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 the perfect roast pork. He shares his surprising method for roasting potatoes and a novel 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 as well as a lemon and rosemary polenta cake.