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Tom Kerridge's Proper Pub Food

  • Season 1
  • 7 episodes
  • Food

Summary

Tom Kerridge, famed for cooking food that has won him two Michelin stars in his own pub, shows how to cook dishes at home inspired by British pub classics.

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Episode 3: Celebratory Food

Summary

The Michelin-starred chef demonstrates dishes inspired by food found on the menus of British pubs fit to celebrate special occasions. Tom shows how to cook the perfect slow roast duck, served with potato pancakes and braised lettuce, as well as spiced monkfish with smoked aubergine puree, and a gin and tonic granita for dessert. Later, he heads to Whitstable in Kent to whip up a seaweed mayonnaise to use as a dip for deep-fried oyster fritters.
Recommended

Review

Rating: 3 out of 5.

You just have to look at Tom Kerridge to know that his style of cooking has nothing to do with fat-free, sugar-free, good-for-you-but-dull eating. It’s all about big flavours and hearty enjoyment. “I’m not really a salad kind of guy,” he tells us (again) before poaching lettuce in stock and butter.

The theme is celebratory food, which gives him the chance to make an indulgent, cholesterol-raising sauce for asparagus, crispy roast duck, deep fried oysters and spicy monkfish with aubergine puree. Sensibly, after all that rich food, he finishes with a “dead easy” gin and tonic granita. Oooh yes, make mine a double please, Tom.

How to watch

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Details

Formats
Colour

Credits

Cast

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PresenterTom Kerridge

Crew

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Executive producerBridget Boseley
Series directorSarah Myland

All episodes

  • Episode 3

    Celebratory Food

    Summary

    The Michelin-starred chef demonstrates dishes inspired by food found on the menus of British pubs fit to celebrate special occasions. Tom shows how to cook the perfect slow roast duck, served with potato pancakes and braised lettuce, as well as spiced monkfish with smoked aubergine puree, and a gin and tonic granita for dessert. Later, he heads to Whitstable in Kent to whip up a seaweed mayonnaise to use as a dip for deep-fried oyster fritters.
    Recommended

    Review

    Rating: 3 out of 5.

    You just have to look at Tom Kerridge to know that his style of cooking has nothing to do with fat-free, sugar-free, good-for-you-but-dull eating. It’s all about big flavours and hearty enjoyment. “I’m not really a salad kind of guy,” he tells us (again) before poaching lettuce in stock and butter.

    The theme is celebratory food, which gives him the chance to make an indulgent, cholesterol-raising sauce for asparagus, crispy roast duck, deep fried oysters and spicy monkfish with aubergine puree. Sensibly, after all that rich food, he finishes with a “dead easy” gin and tonic granita. Oooh yes, make mine a double please, Tom.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterTom Kerridge

    Crew

    rolename
    Executive producerBridget Boseley
    Series directorSarah Myland
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