Tom Kerridge's Sunday Lunch

Tom Kerridge begins the series by making a summer Sunday lunch inspired by the flavours of holidays abroad.

Tom spices it up with a Mexican street food inspired Sunday lunch. He slow cooks a smoky beef brisket with homemade mini tortillas. For pudding he makes churros with a hot chocolate dipping sauce.

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.

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.

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 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.