Tom Kerridge's Proper Pub Food

Sunday Lunches

Series 1 - Episode 5 Sunday Lunches

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Review

Tom Kerridge continues to collect accolades for his pub, which has just been crowned National Restaurant of the Year, and as the series progresses, his TV style is becoming bolder, funnier and more relaxed. Knowing the way round butcher Andy’s “secret meat cavern”, he’s the ideal person to demonstrate a good Sunday lunch.

His fillet of beef with all the trimmings sounds conventional, but Kerridge’s cheffy ways may cause alarm among cooks who have their own, long-standing Sunday habits. His other suggestions for the laziest day of the week include a truffled bacon-and-egg-breakfast, a pastry-encased roast hunk of turbot and an iced chocolate and ale cake with sweet, malty whipped cream on the side. What a way to go.

Summary

The Michelin-starred chef demonstrates how to make two roast dinners that provide an alternative to the average British Sunday lunch. He begins by marinating beef in treacle for 24 hours before serving it with crispy roast potatoes and Yorkshire puddings, before moving on to a recipe of turbot wrapped in puff pastry, providing a meat-free take on beef Wellington. He finishes by creating a chocolate cake with muscovado cream, along with a light lemon posset.

Cast & Crew

Presenter Tom Kerridge
Executive Producer Bridget Boseley
Series Director Sarah Myland
Food