Tom Kerridge's Sunday Lunch - Season 2

Tom Kerridge's Sunday Lunch - Season 2

Season 2

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.
Network
DatesJan 15, 2024 - Mar 4, 2024
Previous Season

Episodes

Roast Beef
Season 2Episode 130 min

Roast Beef

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.

Jan 15, 2024
Spanish
Season 2Episode 230 min

Spanish

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.

Jan 22, 2024
Roast Lamb
Season 2Episode 330 min

Roast Lamb

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Jan 29, 2024
Middle Eastern
Season 2Episode 430 min

Middle Eastern

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Feb 5, 2024
Venison Pie
Season 2Episode 530 min

Venison Pie

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.

Feb 12, 2024
Chinese
Season 2Episode 630 min

Chinese

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.

Feb 19, 2024
Roast Chicken
Season 2Episode 730 min

Roast Chicken

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Feb 26, 2024
French
Season 2Episode 830 min

French

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

Mar 4, 2024

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