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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 5: Sunday Lunches

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.
Recommended

Review

Rating: 4 out of 5.

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.

How to watch

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Details

Formats
Colour

Credits

Cast

rolename
PresenterTom Kerridge

Crew

rolename
Executive producerBridget Boseley
Series directorSarah Myland

All episodes

  • Episode 5

    Sunday Lunches

    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.
    Recommended

    Review

    Rating: 4 out of 5.

    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.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterTom Kerridge

    Crew

    rolename
    Executive producerBridget Boseley
    Series directorSarah Myland
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